Remove the husks and silk from the corn. Use a sharp knife to deeply shave the kernels off of the cob. Place them in a large bowl.

Once the kernels are removed, hold one shaved cob at a time over the corn bowl and use a spoon (or the back of a knife) and push down on the cob to squeeze out the corn milk. Repeat this process on all the sides of the corn cobs until all the corn milk is in the bowl with the shaved corn kernels. Set aside.

Add 3 slices of thick cut smoked bacon to a cast iron skillet over medium heat. Cook for a few minutes on each until crispy. Remove from the pan but leave the grease and renderings.

Add half of the butter (2 tbsp) to the grease in the frying pan and melt it over medium heat.

Once bubbling, add the shaved corn and corn milk. Cook this mixture for 15 minutes then taste and season with salt, pepper and sugar.

Continue cooking until the corn is crisp yet cooked through to your liking. Stir in the remaining butter and season to taste once more before serving.