Stand the peeled corn on end. Use a sharp chef's knife to slice down the cob lengthwise to remove kernels. You should be able to do this in 4 slices. You want to be cutting down onto the board and away from you. Safety first!

Choose a frying pan large enough to hold the corn.

Cut the bacon into roughly kernel sized pieces and fry until done to your taste. Remove from the pan and set aside.

Spoon off all but about 1 Tbsp of bacon fat.

In the same pan, cook the sliced shallots in the 1 Tbsp bacon fat. You want medium low heat. You don't want your shallots to burn.

When the shallots are soft, add the corn and cook, stirring constantly, until the corn is just heated through, about 2 minutes.

Add the piment d'esplette or whatever spice you choose.

Adjust salt to taste and serve.