Cut and remove the kernels from 4-6 cobs of sweet corn,
Prepare bacon ahead of time and set it aside.
Heat two (2) cans of creamed style sweet.
In a large cast-iron or nonstick skillet add unsalted butter, when the butter is completely melted and the sweet corn and sauté kernels for 7 minutes. Add a pinch of sea salt and freshly ground black peppercorns.
Using a slotted spoon, transfer the sweet corn into a bowl and add the chopped white onions, red bell pepper, and celery leaves.
Divide the warm cream-style corn between two serving plates, add 1 cup of the sweet corn and veggie mixture, top with crispy planks of thick-cut bacon.
Serve.