One of my kids won't eat corn on the cob. (An aside – she didn't eat ice cream for the first 5-ish years either and only recently learned to appreciate. Where are the genetics?!)
So, I spend my knife skills cutting corn from the cob. And though it's not as good this time of year as in late August, global sourcing means year round corn availability.
This dish will cover long travelled corn's shortfalls…with BACON!
3-4 slices of bacon, crisped & crumbled (more if you're snacking)
1 small or 1/2 large onion, any color
1/2 bell pepper, any color
Kernels from 4 ears of corn or a couple of cups frozen kernels
4 scallions chopped
Salt & pepper
Crisp bacon, mostly drain the fat (or not – I didn't) and cook onion 3-4 minutes. Add bell pepper and cook veg until a bit softened, 3-ish minutes. Add corn. Cook 2-3 minutes, longer if using frozen corn. Add scallions & bacon. Stir, season & serve.
Eat – B
Add-ons: 1 chopped jalapeño (add w bell pepper) or pinch of cayenne. A dash of cream – add off the heat at the end, give a stir. And/or sprinkle of your fave melt able cheese.