Cut the kernels off the cob by placing the base of the ear on a cutting board and start the knife at the top cutting the kernels off as you work your way down.
In a large cast iron skillet, fry up the bacon pieces on medium heat until the bacon is starting to brown.
Drain some of the bacon grease, but keep about 3-4 tbsp in the skillet with the bacon.
Add the garlic, red onion, red pepper and jalapeno peppers to the skillet. Fry up for a few minutes, stirring often.
Add the corn kernels and continue to fry until the corn is tender and cooked, about 7-10 more minutes.