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["Cut kernels from the cob and then scrape cob with the back of the knife to extract the ""milk"" and pulp.", "", "Fry bacon in a heavy skillet until crisp; drain on paper towels. In the bacon drippings, melt butter and saute the onions on a medium heat until translucent; add corn kernels and the bell peppers and ""fry"" for about 5 minutes until the corn gets some color and the onions begin to caramelize. Reduce heat, add corn pulp and ""milk"" and cover. Cook for about 3-5 minutes Add the cream and cook, stirring frequently for about 5-7 minutes. Season the corn with *salt, pepper and hot sauce to taste. Just before serving, crumble in the reserved bacon.", "", "*NOTE: Taste the mixture after adding the bacon to see if you need to add salt. If mixture appears too thick, add enough milk to desired consistency.", "", "Yields: 6 - 8 servings", "", "Lagniappe:", "To turn this dish into Corn Cakes simply cool the prepared Macque Choux mixture. Stir in 2 cups of Bisquick (or any favorite buttermilk biscuit mix) and two large eggs, beaten. The mixture should have the same consistency as a thick pancake batter. Heat a heavy skillet that has been filled 1/4"" deep with vegetable oil or a combination of oil and 3 tablespoons of bacon drippings.", "", "Carefully slide a heaping tablespoon of the batter into the hot oil. Cook until the bottom of the ""cake"" is well browned. Carefully turn the corn cake over and brown on the other side. Drain on paper towels. Serve immediately", "", "These can be served with a dusting of confectioner's sugar and a drizzle of your favorite maple syrup as a side dish for brunch or topped with a tablespoon of your favorite homemade salsa as a vegetable or an appetizer."]
