Corn Macque Choux

Directions:

In a plate with a lip, cut corn off of cob. Do not scrape yet.

Fry the bacon in preferably a non-stick skillet until crisp. Remove bacon to a paper towel to drain and set aside. Add butter to the bacon drippings.

Over medium heat sauté the onion until it becomes translucent, add the peppers and cut corn and cook for about 5 minutes or until the corn gets some color and the onions start to caramelize. Reduce heat slightly.

Scrape the corncobs using a knife to get all of the milk and pulp from each ear. Add this to the pepper and corn combo. Add the cream and cook for about 5 minutes or until the cream is mostly absorbed; it will look a little drier than creamed corn. Season with salt and pepper to taste and sprinkle in the cooked bacon. Toss and serve as a side dish or even an appetizer with corn chips!!