My farmer uncle taught me this secret. Just 3 ingredients for the most flavorful, rich side dish you will ever make this season.

You can tweak this simple base without losing the spirit of the 3-ingredient magic. If you want a little color and freshness, stir in a handful of chopped fresh parsley or sliced green onions right before serving (these are optional extras, so I don’t count them as part of the core three).

For a touch of sweetness, use fresh cut-off-the-cob corn in late summer instead of frozen; reduce the cook time slightly and check after 2–3 hours on LOW. If you prefer a creamier texture, mash a small portion of the cooked corn against the side of the slow cooker and stir it back in, or add a splash of cream at the very end and heat just until warm.

To make it a bit smokier, choose applewood- or hickory-smoked bacon. For a lighter version, you can drain off a little of the bacon fat before adding it to the slow cooker, but keep at least a couple tablespoons for flavor.

Food safety tips: Always cook the bacon fully in a skillet before adding it to the slow cooker—starting bacon raw in the slow cooker can lead to uneven cooking and a rubbery texture. Keep the slow cooker covered during cooking to maintain a safe temperature, and refrigerate leftovers within 2 hours in a shallow container. Reheat leftovers until steaming hot before serving, and use within 3–4 days.