6 strips of bacon, reduce into cubes
1/3 cup finely onion chop
four cups clean or frozen corn kernels (thawed)
1 teaspoon sugar
Salt and pepper to taste
2 tablespoons of sliced chives
Place the bacon in a huge skillet. Cook over medium-excessive warmth till brown and crunchy.
With a perforated spoon, get rid of the bacon from the pan and area it on a paper towel to drain.
Strain the fats from the skillet till there may be approximately 1 tablespoon left.
Add onions to bacon fats. Cook for three-four minutes.
Add the corn, sugar, salt and pepper to the skillet.
Cook for 8-10 minutes, stirring occasionally, till the corn starts to caramelize and the ends are browned.
Flip the bacon lower back into the corn. Put the chives on it and serve.