6 slices of bacon, cut into 1-inch pieces
4 cups of fresh corn kernels (I used 8 ears)
1 tbsp minced garlic
4 green onions, thinly sliced
2 tbsp fresh parsley, finely chopped
1/4 cup mayonnaise
2 tbsp cream
1 tbsp lemon juice
3-4 dashes hot sauce
1 tsp paprika
salt and pepper to taste
Fry bacon in a large skillet until crisp. Remove and drain bacon on paper towels. Drain all but 2 tbsp of the grease. Add the corn to the skillet and cook about 5 minutes, stirring occasionally. Add the garlic, green onion and parsley and cook another minute.
In a small mixing bowl whisk together mayo, cream, lemon juice, hot sauce, paprika, salt and pepper. Stir the mayo mixture into the corn mixture and warm through.
