By Perre Coleman Magness, The Runaway Spoon
Serves 8
6 strips of bacon
1 medium yellow onion, chopped
1 green bell pepper, seeded and chopped
6 ears of fresh corn, husked and silked
2 large or 3 medium tomatoes, chopped, juices reserved
Salt and pepper to taste
1. Cut the bacon into small pieces and cook in a large, deep skillet with a tight fitting lid until crisp. Remove half of the bacon to paper towels to drain, leaving the rest in the skillet.
2. While the bacon is cooking, cut the kernels from the corn and scrape out as much milk as possible. Lower the heat on the bacon grease, add the onions and green peppers and stir to coat. Cook for a few minutes, scraping any browned bits from the bottom of the pan.
3. When the onions are beginning to soften add the corn and stir to blend. Scrape in the chopped tomatoes and their juices, stir well and bring to a bubble.
4. Lower the heat to a simmer, cover the skillet, and stew for 45 minutes, stirring occasionally. If needed, add a dash of water here and there to keep things from sticking. Maque choux can stand up to longer cooking if you get distracted and can be gently reheated a few hours later.
5. Serve warm, with the remaining bacon pieces sprinkled on top.
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