In a large Dutch oven or heavy bottom wok, cook the
Bacon (6 slices)
over low heat. Once the bacon is done, set it aside on a plate lined with a paper towel to cool. Once cooled, chop or crumble the bacon. Reserve the fat in the pan.
Butter (to taste)
to the reserved bacon fat. Turn the heat to medium. Once butter is melted, add the
Yellow Onions (1 1/2 cups)
Creole Seasoning (1 Tbsp)
. Cook onions until opaque, about 5 minutes.
Corn (4 cups)
Green Bell Peppers (1/2 cup)
Jalapeño Peppers (1 Tbsp)
. Sauté until corn begins to soften, about 10 minutes.
Add the chopped bacon and
Heavy Cream (1/2 cup)
. Cook for an additional 3 minutes.
Place the maque choux in a serving dish, and garnish with
Scallions (to taste)