This is usually served as a side dish, but it can be served with a mound of rice in the middle and used as a main course.
This is one of the most popular side dishes in Cajun country.
½ pound bacon, chopped
6 ears of young sweet corn OR 1 bag frozen corn and 1 can cream corn
1 ½ cups chopped onions
2 tablespoons vegetable oil
1 cup chopped green bell pepper
2 pinches salt
2 pinches cayenne
2 teaspoons Creole or Cajun spice
1 cup chopped canned tomatoes
1 cup milk
¼ cup chopped green onions
In a large skillet, over medium heat, render the bacon until crispy. Drain on paper towels and set aside. Pour off 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. Do this on a kitchen towel to catch the kernels.
Scrape the cob one or twice to extract the milk. You should have about 4 cups of corn with the milk.
If you use the frozen corn and creamed corn, just combine them instead of the above step.
Add the oil, onions and bell peppers to the skillet, season with a pinch of salt and cayenne and sauté over medium heat for about 2 minutes.
Add the corn and a pinch of salt and cayenne.
Add the tomatoes and cook, stirring occasionally for 15 minutes or until the corn is tender.
Stir in the milk and the Creole spice and remove from heat. Stir in the crispy bacon and green onions and serve immediately.