Step 1

Prepare the following, adding each to the same large bowl as it is completed: Dice 1 medium green or red bell pepper (about 1 1/4 cups) and 1/2 medium sweet onion (about 1 cup). Halve and finely chop 1 small jalapeño pepper (remove the seeds and ribs first for a less spicy flavor before chopping if desired). Finely chop 2 garlic cloves.

Step 2

If using fresh corn, remove the husks and cut the kernels from the cobs (about 2 cups) and place in a small bowl. Dice 3 bacon slices.

Step 3

Place the bacon in a large cast iron or stainless steel skillet and cook over medium-high heat until crisp and the fat renders out, 5 to 6 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate.

Step 4

Pour off all but 2 tablespoons of the bacon fat. Add the onion mixture and 2 teaspoons Creole or Cajun seasoning (or 1 teaspoon salt-free Creole or Cajun seasoning plus 1 teaspoon kosher salt) to the bacon fat in the skillet and cook over medium heat until softened, 4 to 5 minutes.

Step 5

Add the corn and cook until tender and warmed through, 1 to 2 minutes. Add 1/2 cup heavy cream and cook until warmed through, 30 seconds to 1 minute. Top with the crisped bacon and serve warm.