Sweet corn + summer picnics = special memories
Set aside the corn.
Preheat the oven to 350º.
In a large skillet set over medium-high heat, add the oil. When it is hot, add the onion and saute until translucent.
In a rimmed jelly-roll pan, add 1 cup of the corn and the sauted onion. Stir to combine. Roast for 20 to 30 minutes.
Add the roasted corn mixture to a pan set over medium heat, add the cream and puree with a hand-held immersion blender.
Add the remainder of the corn and red pepper. Simmer for 20 minutes.
Season to taste with the salt and pepper. Add the diced bacon.
Serve at once!