Categories: Sides

Ingredients

• 2 strips thick-sliced bacon, diced
• 1 tbsp unsalted butter
• 1/2 cup diced red bell pepper
• 1/3 cup diced scallion whites and light greens
• 2 tbsp seed and minced jalapeno
• 1 tsp minced garlic
• 1/4 cup dry sherry
• 1 1/2 cups fresh corn kernels
• 1/2 cup fresh edamame
• 1/2 cup heavy cream
• Pinch of sugar
• 1/3 cup thinly sliced scallion greens
• Salt and black pepper to taste

Directions

1. Cook bacon in a saute pan until crisp; transfer to a paper towel-lined plate and discard all but 1 tbsp drippings.

2. Melt butter with drippings in same pan over medium heat. Add bell pepper, scallion whites and light greens and jalapeno; cook until softened, 3-5 minutes. Add garlic and cook until fragrant, 1 minute.

3. Deglaze pan with sherry, scraping up any brown bits. Cook until sherry is nearly evaporated.

4. Add corn, edamame, cream and sugar; simmer until cream thickens, about 3 minutes. Toss scallion greens into Maque Choux and season with salt and pepper.

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