Shuck corn and remove silks.
Using a small, very sharp knife, with corn placed vertically inside of a large bowl, slide tip of knife down the center of each row of corn kernels to extract the “milk.” Cut off the tops of the kernels. Then slice down to the core of the cob, removing all kernels and scrape to release the “milk.” Cobs will look dry. Discard cobs, or save for future use.
Melt Bacon drippings over medium heat.
Add chopped bell pepper and sauté until softened.
Add crumbled bacon and the corn and “milk”. Cook, partially covered over medium-low heat until the mixture is creamy and cooked through, about 45 minutes.
If the mixture is too thick or seems too dry, add a touch of milk or water.
Season to taste with salt and pepper.