• 6 ears of corn
• 1/2 cup heavy cream
• 6 slices of bacon, cubed
• 1 red bell pepper, diced
• 1 large shallot, diced
• 2 cloves garlic, minced
• salt and pepper to taste
• 1/2 teaspoon red pepper flakes
• 1/4 cup white wine
• 2 tablespoon unsalted butter

Using a sharp knife remove corn from stalk.  Place corn kernels from two ears of corn in a food processor, add cream and process until smooth.  Add a dash of salt and pepper, stir to combine.

Heat skillet over medium heat.   Add bacon and brown, add shallot, garlic and bell pepper and sautee until soft.

Add creamed corn, corn kernels and pepper flakes, stir for 2-3 minutes to blend.  Add wine and cook until wine evaporates 10-12 minutes.

Remove from heat and add butter, stir to melt and combine.  Serve.

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About Amy Stafford

You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening tips and stories of my backyard chickens and beekeeping.
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Tagged as: Bell pepper, Black pepper, Butter, Cook, Corn, Corn on the Cob, Ear, food, Maize, olive oil, Recipe, Side Dish, vegetable dish, Wine tasting descriptors