Cut the stalk of the corn. Hold the corn in the vertical direction and cut out the corn seeds with a sharp knife.

Heat a skillet on very high heat and start with pouring olive oil onto the skillet.

Add a little bacon fat.

When the oil is pretty hot, add a sliced shallot. Mix it with a wooden spoon.

Then take your corns and some diced tomatoes and get this cooking.

Season it with a little kosher salt and some black pepper.

Now at this point, turn down the heat to low and add 2 tbsp of heavy cream right to the dish.

Let that cook for about 5 minutes.

Then the last ingredient is some fresh thyme, put it in the dish.

Remove it from the heat and serve in a nice white bowl.