Maque Choux

Instructions

1. Prepare the corn
   Cut the kernels from the corn cobs using a sharp knife. After cutting off the kernels, use the back of the knife to scrape the cobs to extract the corn milk. Reserve both kernels and milk.
2. Cook the bacon
   In a large, heavy skillet or Dutch oven, cook the diced bacon over medium heat until crispy, about 5-6 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
3. Sauté the vegetables
   Add butter to the bacon fat in the pan. Once melted, add the diced onion and bell peppers. Cook for about 5 minutes until softened. Add the garlic and jalapeño (if using) and cook for another minute until fragrant.
4. Add corn and seasonings
   Add the corn kernels, corn milk, Cajun seasoning, and dried thyme to the skillet. Stir well to combine. Cook for about 10 minutes, stirring occasionally, until the corn begins to soften but still maintains some crunch.
5. Incorporate tomatoes
   Add the diced tomatoes to the skillet and cook for another 3-4 minutes until the tomatoes begin to break down slightly and release their juices.
6. Finish with cream
   Pour in the heavy cream or half-and-half, stirring to combine. Reduce heat to low and simmer for 5 minutes until the mixture is slightly thickened but still creamy. Season with salt and pepper to taste.
7. Garnish and serve
   Remove from heat and stir in the fresh parsley and reserved crispy bacon. Serve hot as a side dish to accompany grilled meats, seafood, or as part of a traditional Cajun meal.