Maque Choux

Ingredients

• 6 ears of corn (one layer of husks peeled back, silks trimmed)
• 8 slices of bacon, (cut into 1-inch pieces)
• 1/4 cup (1/2 stick) butter
• 2 celery stalks (diced)
• 1 red bell pepper (chopped about 1/4 inch)
• 1 jalapeño pepper, (diced)
• 1 medium Vidalia onion, (chopped)
• 1 cup heavy cream
• 2 teaspoons Cajun seasoning
• 1/2 teaspoon smoked paprika
• salt and pepper, (to taste)

Instructions

1. 1

   Using a large knife, slice the kernels of the cobs (6 ears) into a bowl.

2. 2

   Use the dull edge of a knife and scrape the edges of the corn cobs, pressing to get some of the corn milk to release; Set aside.

3. 3

   In a 12-inch skillet, over medium heat, cook the bacon (8 slices) pieces until cooked through and crispy, about 7-8 minutes. Transfer cooked bacon with a slotted spoon to a paper towel-lined plate. Leave bacon grease in the skillet.

4. 4

   To the skillet with bacon drippings add butter (1/4 cup), onion (1), celery (2 stalks), and peppers and sauté over medium heat until soft, about 6-7 minutes.

5. 5

   Add corn, heavy cream (1 cup), Cajun seasoning (2 teaspoons), and smoked paprika (1/2 teaspoon). Mix well. Simmer until the liquid has reduced slightly. Remove from heat.

6. 6

   Stir in bacon. Adjust seasoning as needed. Serve.