Prep 20 mins
Cook 25 mins
The best thing about this dish is that it's made with freshly cut corn. You can make it with frozen corn, but the taste just isn't the same. Don't even think about using canned corn. Be careful not to cook the corn too long or it will get mushy.
- 8 slices smoked bacon
- 6 ears fresh corn
- 1 small onion, chopped
- 1 small red bell pepper, seeded and chopped
- 2 garlic cloves, minced
- 1 dash sugar
- salt & freshly ground black pepper
- 1⁄2 cup heavy cream
- Shuck the corn and remove all of the silk.
- Using a sharp knife, cut the corn off the ears into a large bowl. Set aside.
- Cut bacon into 1-inch pieces. Fry in a large skillet over medium heat, stirring constantly, until crisp, being careful not to overcook.
- Remove bacon from skillet with a slotted spoon and drain on paper towels.
- Add the onions and red bell peppers to the skillet with the bacon drippings and sauté until the onions are translucent.
- Add the garlic and corn and sauté, stirring frequently, for about 5 minutes.
- Season to taste with salt, freshly ground black pepper, and a dash of sugar.
- Pour in the cream and bring to a boil.
- Immediately reduce heat and simmer until cream reduces and thickens slightly, about 5 minutes more.
- Crumble the bacon and stir into the corn.
- Serve immediately.
The other night we served Recipe #286794 and had this dish to go with it. They complimented each other, and both were delicious! I will definately be making this again soon. We added a little Tony Chachere's seasoning to give it a little extra pizzaz! It was an exellent addition. Thanks for sharing. Don