Corn Maque Choux

1. 1

   Shuck the corn and remove all of the silk.

2. 2

   Using a sharp knife, cut the corn off the ears into a large bowl. Set aside.

3. 3

   Cut bacon into 1-inch pieces. Fry in a large skillet over medium heat, stirring constantly, until crisp, being careful not to overcook.

4. 4

   Remove bacon from skillet with a slotted spoon and drain on paper towels.

5. 5

   Add the onions and red bell peppers to the skillet with the bacon drippings and saute until the onions are translucent.

6. 6

   Add the garlic and corn and saute, stirring frequently, for about 5 minutes.

7. 7

   Season to taste with salt, freshly ground black pepper, and a dash of sugar.

8. 8

   Pour in the cream and bring to a boil.

9. 9

   Immediately reduce heat and simmer until cream reduces and thickens slightly, about 5 minutes more.

10. 10

    Crumble the bacon and stir into the corn.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.