Bacon gives sweet corn a Southern sensibility

Corn and bacon combine to make a nearly perfect flavor combination in this easily adaptable side dish. You can use fresh or frozen corn, and serve it warm or cold. Courtesy of Don Mauer

Corn on the cob is at its best when it’s in season and fresh. As you may know, once an ear of corn’s been picked, its sugars begin turning to starch. That means it slowly loses its sweetness as the clock ticks.

We can still get Illinois-grown corn. Yes.

Thinking about that, I came across a recipe for “Southern Fried Corn” by Millie Peartree ( milliepeartree.com ) shared in the New York Times. Peartree hosts “A Chef’s Guide to Soul Food” on the Discovery+ channel.

I read through Peartree’s recipe and found that I had many of the required ingredients, including (surprisingly) a 12-ounce jar of roasted