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Ingredients

• 1/4 pound bacon (about 3 medium-width strips) or salt pork, cut into small dice. (Vegetarian substitute: 2 Tablespoons peanut oil or corn oil; olive oil may be used with care if heat is kept at no more than medium level (i.e., olive oil will burn at a relatively low temperature)).
• 6 medium-sized cloves peeled garlic.
• 1 large shallot, peeled.
• 1 small red bell pepper, core and seeds removed.
• 2 celery stalks.
• 1 jalapeno pepper, stem removed. May substitute a habanero pepper (sometimes called a scothbonnet pepper) for greater heat, if desired.
• 10-12 ears of fresh corn, shucked and corn kernels cut from the cob. Canned or frozen corn may be substituted (about 4 16 ounze cans or 20 ounzes frozen - difference is the water weight in the canned product) but will be less sweet and more starchy in the end product than fresh corn.
• 1 teaspoon ground cayenne pepper.
• 1 teaspoon fresh ground black pepper, or to taste.
• 1 teaspoon salt.
• 1/4 cup chardonnay wine, or substitute vegetable stock or broth.
• 2 tablesppons butter (optional).

Description

A Delightful Side Dish That Is Said To Be Derived From A Native American Recipe Predating European Settlement In The Americas, And Is Typical Modern New Orleans Fare. Spicy Hot And…

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