Crispy Bacon And Corn Maque Choux

Recipe Ingredients

1/2 lb	227g / 8oz	Bacon - chopped
6		Young sweet corn ears
2 tablespoons	30ml	Vegetable oil
1 1/2 cups	93g / 3.3oz	Chopped onions
1 cup	146g / 5.1oz	Chopped green bell peppers
		Salt - to taste
		Cayenne - to taste
2 cups	125g / 4.4oz	Chopped peeled seeded tomatoes
		(or 1 cup chopped canned tomatoes)
1 cup	237ml	Milk
1/4 cup	15g / 0.5oz	Chopped green onions

Recipe Instructions

In a large skillet, over medium heat, render the bacon until crispy. Drain the bacon on paper towels and set aside. Pour off all of the bacon fat except for 2 tablespoons.

Cut the corn off the cob by thinly slicing across the tops of the kernels and then cutting across a second time to release the milk from the corn. Scrape the cob once or twice to extract the milk. You should have about 4 cups of corn with the milk.

To the pan, over medium heat, add the oil, onions and bell peppers. Season with salt and cayenne. Saute for 2 minutes. Add the corn. Season with salt and cayenne. Continue to saute for 10 minutes.

Add the tomatoes and cook, stirring occasionally, for 15 minutes, or until the corn is tender. Stir in the milk and remove from heat. Stir in the crispy bacon and green onions. Serve immediately.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C70) - from the TV FOOD - NETWORK

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