Creamed Corn with Bacon

    4 ears corn
    6 ounces thick-sliced bacon (about 4 slices)
    1 large bunch scallions
    2/3 cup heavy cream
    1/4 cup water
    1 teaspoon fresh lemon juice
    1 tablespoon unsalted butter
    freshly ground black pepper

Bring a kettle of water to a boil and have ready a large bowl of ice
and cold water. Add corn to boiling water and simmer 4 minutes. With
tongs transfer corn to ice water to stop cooking. When corn is cool
enough to handle, drain and cut corn kernels from cobs.

Cut bacon into 1/8-inch-thick strips. In a heavy skillet cook bacon
over moderate heat, stirring occasionally, until browned and transfer
to paper towels to drain.

Thinly slice enough scallions crosswise to measure 1 cup. In a
3-quart heavy saucepan simmer cream, water, and lemon juice with
bacon, scallions, and butter, stirring, 1 minute. Add corn and pepper
and salt to taste and cook until liquid is slightly thickened, about
5 minutes.