Fried white and yellow corn (...sliced right off fresh ears of corn. I don't recommend using canned corn. Too old. Too juicy.) with chopped green onions, pepper a touch of salt and some Worcestershire sauce. Fry in butter and constantly stir it.
Chicken breast strips rolled in garlic and pepper, wrapped with thick hickory-smoked bacon. You don't need oil or butter in the skillet with the bacon. Fry them, turning once.
Serve on the bed of fried corn.