Prepare the Corn and Bacon : Shuck the corn and remove all the kernels from the cob using a sharp knife. Set aside. Chop the thick slab bacon into small bite-sized pieces.

Cook the Bacon : Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5–7 minutes. Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels, leaving the rendered bacon grease in the skillet.

Sauté the Corn : Add the butter to the skillet with the bacon grease. Once melted, add the fresh corn kernels to the skillet. Stir to coat the corn in the butter and bacon grease. Sauté the corn over medium heat for about 8–10 minutes, stirring occasionally, until the kernels are tender and slightly caramelized.

Combine and Season : Return the crispy bacon to the skillet with the sautéed corn. Stir to combine and warm the bacon through. Season with freshly ground black pepper to taste. (Salt is optional, as the bacon provides plenty of saltiness.)

Serve : Transfer the fresh corn and bacon mixture to a serving dish. Serve warm as a side dish to grilled meats, barbecued ribs, or roasted chicken.