4 (12-ounce) bags of frozen corn, thawed
1 ½ cups half and half
1 large onion, chopped
¼ cup Cabot Unsalted Butter, diced into ¼″ cubes
1 teaspoon brown sugar
2 teaspoons Cajun seasoning
¼ teaspoon black pepper
5 slices thick cut bacon
3 ounces Cabot Pepper Jack (about ¾ cup)
1 medium tomato, chopped
2 tablespoons fresh snipped parsley
1 teaspoon red wine vinegar
⅛ teaspoon sugar
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To see how to make this recipe, visit Pass the Sushi.
So yummy, perfect amount of everything!