Stand each ear of corn upright on a plate and carefully slice downward with a sharp knife to remove the kernels. Collect any corn milk (the milky liquid from slicing) and add it to the kernels.

In a medium skillet, cook the turkey or plant-based bacon over medium heat until crispy. Remove and place on paper towels to cool. Once cooled, chop into 1-inch pieces.

In a medium saucepan, combine the fresh corn kernels, corn milk, chopped bacon alternative, and butter.

Season with black pepper to taste.

Cook over medium heat for 10 to 15 minutes, stirring occasionally, until the corn is tender and heated through.

Serve warm. Taste before adding salt, as the bacon alternative may already provide enough seasoning.