Corn Maque Choux - cooking recipe

Ingredients

8 slices smoked bacon
6 ears fresh corn
1 small onion, chopped
1 small red bell pepper, seeded and chopped
2 garlic cloves, minced
1 dash sugar
salt & freshly ground black pepper
1/2 cup heavy cream

Preparation

Shuck the corn and remove all of the silk.
Using a sharp knife, cut the corn off the ears into a large bowl. Set aside.
Cut bacon into 1-inch pieces. Fry in a large skillet over medium heat, stirring constantly, until crisp, being careful not to overcook.
Remove bacon from skillet with a slotted spoon and drain on paper towels.
Add the onions and red bell peppers to the skillet with the bacon drippings and saute until the onions are translucent.
Add the garlic and corn and saute, stirring frequently, for about 5 minutes.
Season to taste with salt, freshly ground black pepper, and a dash of sugar.
Pour in the cream and bring to a boil.
Immediately reduce heat and simmer until cream reduces and thickens slightly, about 5 minutes more.
Crumble the bacon and stir into the corn.
Serve immediately.