½ small red bell pepper, seeded, cored, and minced
6 earsfresh sweet corn, cut from the cob, the cob scraped with the back of the knife
Salt and black pepper to taste
1/4cupheavy cream if needed
Optional: Shrimp, see Note.
Instructions
Quickly fry the bacon in a skillet--cast iron is great for this. When bacon is crisp, drain on paper towels, and pour off all but 2 tablespoons of the bacon fat. If you don’t have 2 T. of bacon fat left in the skillet, add a pat of butter to the bacon fat you have.
Turn the heat to medium low and add the scallions and the minced peppers. Sauté until the vegetables are very wilted.
Add the corn and the juices from scraping the cobs. Bring to a simmer and cook, stirring frequently, until the corn loses its raw taste but is still crisp, about 5 minutes. While the corn cooks, crumble the reserved bacon.
Add ½ teaspoon salt and ¼ teaspoon black pepper to the corn in the skillet. Cook for another minute or two, stirring.
If the mixture seems dry, add the cream and heat through. In any case, taste and adjust seasoning.
Serve hot with crumbled bacon on top.
Notes
NOTE: This is an excellent main dish with boiled ,roasted, or sautéed shrimp added just before serving. The photo above includes ½ lb. medium Gulf shrimp, peeled and tossed with cajun seasoning, and then quickly sautéed in 2 T. butter.