Spicy Corn Succotash

I have been patiently waiting for the summer corn to make it to the farmers market.  With the drought happening across the U.S.what showed up was small, but still just as delicious as any first ear of summer corn can be!

This dish is sweet, spicy and creamy.  Something for everyone.  It is great as a side or a base to top a pork chop, steak or chicken on top.  Either way it will please you and your crowd!

• 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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