Sweet Corn with Green Onions And Bacon

I grew up in Vietnam, where inexpensive corn and sweet potatoes are the main ingredients of meals or snacks. Stir-fried corn is a common snack sold on the streets of Vietnam. As a result, I love to eat corn often, from corn on the cob, steamed corn, corn chowder, to Corn Crème Brûlée. The sweet smell when roasting corn is fantastic, but I always remember as a child when my family lived on a farm and quickly prepared stir-fried corn with dried shrimp and green onions. My mother made this dish just to reward us after a long, hardworking day during corn-harvesting season when corn was available to use. All of us sat around a horseshoe-shaped stack of rocks that supported a pot above burning wood in my family's small kitchen while waiting anxiously for my mother to prepare this dish and arguing when the portions were not equally served. Even now, I still have the sweet memory of sweet corn between my teeth at the first bite. Scientists say that just two hours after harvesting, corn will quickly loose its sweetness. It must be true because I can never find any corn that is as sweet as the corn that we grew on our farm. After residing in this country for many years, I think frozen corn can be substituted for fresh sweet corn and butter, bacon are the two ingredients that pair well for this recipe, if dry shrimp is not available.
Ingredients:
2 cups frozen sweet corn, thawed
3 slices bacon, roughly chopped
2 green onions, chopped
2 tbs butter
Salt, pepper and chili flakes to taste

Directions:
In a nonstick sauté pan, add bacon and cook until crispy.

 Remove bacon and place on a paper towel to absorb some bacon fat.
 Pour off the bacon fat from sauté pan. Add corn and shake pan vigorously to roast corn in the pan.
Add 2 tsp of bacon fat during this time and continue cooking the corn until it locks golden brown (about 5 to 7 minutes). Add green onions and return bacon to the pan.

Season with salt, pepper, chili flakes, and butter.. Remove from heat and eat while hot.

If using dried shrimp, then soak the shrimp in water. Finely chop and cook with oil. Then add corn a few minutes after cooking the shrimp.