Cook the bacon in a large heavy bottomed skillet over medium high heat until it is crisp. Transfer the bacon to a paper towel lined plate. Then carefully remove the bacon fat from the pan to a heat safe container for disposal (such as an empty soup can) reserving just enough fat to coat the bottom of the pan – about 2 teaspoons.

Reduce the heat to medium then add the onions to the hot pan. Sauté the onions until the soften and the edges begin to brown, 3 to 5 minutes. Add the corn, salt, and chili flakes, stir carefully as the pan will be quite full, stir occasionally, cook un-covered until the corn is tender, about 8-12 minutes.

When the corn is cooked add the butter, stirring until it is melted, then mix in the bacon. Serve hot.