A scoop of this on the side of summer barbecue is pure heaven -- it's a welcome addition to your potato- and pasta-salad rotation.
Grate corn into a medium bowl. In a large heavy pot, cook bacon over medium-high until crisp. With tongs, transfer to paper towels to drain. Add onion to pot and cook until soft, 8 minutes.
Add corn and accumulated juices and cook 5 minutes. Slowly stir in milk and cook until thick and creamy, about 2 minutes. Season with salt, pepper, and red-pepper flakes. Crumble bacon over corn mixture and top with basil.
This pudding is great with fried chicken, ribs, or turkey burgers.