Ingredients

2 tablespoons Unsalted butter
2 cups Fresh corn, removed from cob
1 cup Peppadew^TM pulsed fine in a food processor
or red bell peppers chopped fine
12 slices Bacon, cut small and cooked crispy
¼ cup Red onion, small diced
2 Jalapeño peppers, seeded and chopped fine
2 tablespoons Flat-leaf parsley, chopped
1 tablespoon Honey
To taste Kosher salt
1 Lemon, juiced

Prepare relish vegetables and bacon. Reserve bacon for topping the relish. Heat a medium-size skillet over medium heat. Add butter, cut vegetables and corn kernels.
Sauté for 2 minutes, then add remaining ingredients.

Fried Oysters

24 Louisiana select oysters
1 Egg
2 cups Buttermilk
1 cup All-purpose flour, seasoned with 1 tablespoon Cajun spice
3 cups Panko breadcrumbs

In a small mixing bowl combine egg and buttermilk. Place seasoned flour in a separate small mixing bowl. Place breadcrumbs in a third separate mixing bowl. Dust the oysters in the seasoned flour, then place into buttermilk mixture, then remove and place directly into breadcrumbs. Coat evenly. Deep fry breaded oysters at 350 degrees for 3 minutes or until golden brown.

Blue Cheese Cream

1 pint Heavy whipping cream
1 cup Blue cheese
To taste Salt and pepper

Place another medium-size skillet over medium heat. Add cream, bring to a boil and then reduce to a simmer. Let reduce on a slow simmer for 5 minutes. Whisk frequently, and then add ¾ cup blue cheese to saucepan. Add salt and pepper to taste.

On a plate, place a pool of blue cheese cream. Arrange fried oysters on top of cream, and then spoon relish over the fried oysters. Crumble remaining blue cheese on top; then sprinkle with reserved crispy bacon.