5 stars/2 thumbs up, scrumptious. and simple to prepare. The nutrition facts are at Calorie Count!
4 ears fresh corn
6 bacon slices, chopped
2 medium size sweet onions, cut in thin strips
2 Tbl light molasses
1/4 tsp salt
1/4 tsp pepper
Cut corn from cob; set aside in a bowl.
Cook bacon in a heavy skillet until crisp; remove bacon. Leave 1 Tbl drippings in pan for the next step. Crumble the bacon and set aside on plate or bowl.
Add onion to reserved drippings in skillet; cook over medium-high heat stirring often, about 15 minutes or until onion is caramel colored. Do not cut this step, the onions need to turn a beautiful deep brown and become sweet and soft...in fact, cut up even more onions than you think you need so you can "test" them repeatedly to make sure they are tasty.
Add corn and cook, stir often, 8 minutes. Stir in in molasses, salt and pepper. Place in serving dish and sprinkle with the crumbled bacon.
If you only have dark molasses, that's fine, just use a little less!