Maque Choux

Cook bacon in a 4 qt. skillet over medium heat until almost crisp. Add celery, onion, and peppers. Cook, stirring occasionally, until vegetables have softened, about 6 minutes.

Meanwhile, cut kernels from corn, and then use the dull side of the knife to press the corn "milk" from the cob. Add both to the skillet, stirring to blend.

Season the mixture with thyme, salt, and pepper. Cook until vegetables begin to brown, about 8-9 minutes. Remove from heat. Tear the basil leaves into pieces over the vegetables.

NOTE: I found this in the Orlando Sentinel in August 2007 and just got around to fixing it. My daughter had fixed this dish at the beach, only her recipe called for a pound of bacon and the corn was to be grilled. It was outstanding! I was unable to get a lot of "milk" from the corn, but that didn’t seem to impact anything. And I cut the basil leaves into thin strips, then across. I stirred them into the hot dish, rather than just sprinkling them on the top. This recipe gave portions for "main-dish maque choux" for two. We had it and a salad for dinner, and I have enough for a side dish for another meal. As a side dish, tho, you could probably serve 4-5 people with this amount.