Corn Maque Choux

Directions

1. 1
   Shuck the corn and remove all of the silk.
2. 2
   Using a sharp knife, cut the corn off the ears into a large bowl. Set aside.
3. 3
   Cut bacon into 1-inch pieces. Fry in a large skillet over medium heat, stirring constantly, until crisp, being careful not to overcook.
4. 4
   Remove bacon from skillet with a slotted spoon and drain on paper towels.
5. 5
   Add the onions and red bell peppers to the skillet with the bacon drippings and saute until the onions are translucent.
6. 6
   Add the garlic and corn and saute, stirring frequently, for about 5 minutes.
7. 7
   Season to taste with salt, freshly ground black pepper, and a dash of sugar.
8. 8
   Pour in the cream and bring to a boil.
9. 9
   Immediately reduce heat and simmer until cream reduces and thickens slightly, about 5 minutes more.
10. 10
    Crumble the bacon and stir into the corn.
11. 11
    Serve immediately.