6 ears of corn 1 leek, sliced 4 strips of bacon 1/4 cup skim milk 2 tbso sugar 1 tsp salt 1/2 tsp pepper
Cut the corn from the cobb. Then with the dull side of your knife or with a spoon scrape the cobb over a bowl to get the remaining kernels and juice. Cook the bacon in a large skillet. Remove the bacon when cooked. Saute the leek with a tsp of the left over bacon fat. Saute until the leek starts to get tendor. Add the corn, juice from the cobb, sugar salt and pepper. Let cook for a minute or two. Add the milk and let the mixture simmer until most of the milk has reduced leaving the mixture thick and creamy. Crumble the bacon and add it to the corn.