Sauteed Corn with Bacon and Scallions

1. Cut 4 slices bacon crosswise into 1-inch strips. Cook strips in a large skillet over medium heat turning occasionally until browned, 4 to 6 minutes. Reserve the bacon grease.

2. Add 1 tablespoon of the bacon grease back into the pan along with 4 cups corn kernels; season with coarse salt, ground black pepper, and a pinch of crushed red pepper. Add more bacon grease if needed. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in 2 to 3 thinly sliced scallions. Serve immediately.