Ingredients

The following ingredients have 6 Servings
  • 4 ears corn ((about 3 cups corn))
  • 4 slices bacon (chopped)
  • 1 medium yellow onion (chopped (about 1 cup))
  • 1 red bell pepper (chopped (medium sized, about 1 cup))
  • 1 jalapeno pepper (chopped)
  • 1 tablespoon Cajun seasonings
  • Salt and pepper to taste
  • 1/4 cup chicken stock
  • ½ cup heavy cream (or use chicken stock for a more traditional version)
  • Hot Sauce (for serving)

Instruction

  • Slice the corn kernels from the corn cobs and set them aside into the bowl. Use the dull edge of a knife to scrape the edges of the corn cobs to release their "milk" into the bowl. Set aside.
  • Heat a large pan to medium heat and add the bacon. Cook the bacon until it becomes nice and crispy, about 8 minutes.
  • Stir in the corn onion, peppers and Cajun seasonings + salt and pepper to taste. Cook until they soften up and start to caramelize, stirring often, about 10 minutes.
  • Add the chicken stock and simmer for 10-15 minutes. The mixture will thicken nicely with the stock and corn milk.
  • Add the heavy cream (or extra chicken stock). Let it warm for about 2 minutes, stirring a bit, then remove from heat.
  • Serve!