Creamy Cajun Corn Maque Choux

Ingredients

• 4 slices thick-cut bacon, chopped
• 2 tbsp unsalted butter
• 1 yellow onion, finely diced
• 1 red bell pepper, diced
• 4 cups sweet corn kernels (fresh or frozen)
• 1 tbsp Salted Perfection Lafayette Select Blend
• 1/2 cup heavy cream
• 2 green onions, thinly sliced

Instructions

1. Place a large skillet over medium heat and add the chopped bacon. Cook it slowly until the fat renders out and the pieces are crisp, then remove the bacon with a slotted spoon and set it aside on a paper towel. Leave the drippings in the pan.
2. Add the butter to the bacon fat. Once melted, toss in the onion and red bell pepper. Sauté them for about 5 minutes until they are soft and the onion is translucent.
3. Stir in the corn kernels and the Salted Perfection Lafayette Select Blend. Turn the heat up slightly and let the corn cook for about 5 to 7 minutes, stirring occasionally. You want the corn to get a little golden color on the edges to mimic that roasted flavor.
4. Lower the heat to medium-low and pour in the heavy cream. Let it simmer gently for 3 to 4 minutes until the liquid reduces and coats the corn in a rich, creamy sauce.
5. Stir the crisp bacon back into the mixture. Taste and adjust if you need a pinch more seasoning, then remove from heat.
6. Transfer to a serving bowl and scatter the sliced green onions over the top for a fresh bite. DUNZO!