Sour Cream Corn and Bacon

There's a gas station near downtown Dallas (Fuel City!!!) that has the best, I mean BEST, corn.  It's just canned corn, but it's fantastic.  The Mexican ladies make you a cup and layer it with margarine, crema, lemon pepper, hot sauce, and cheese.  I think it's supposed to be a snack, but I could get a big cup and just have that for lunch.  And woe to the person who tries to nab a spoonful.  But here's my homemade slightly-kicked up version for the between times, based on an old family recipe.

Sour Cream Corn and Bacon

1 tablespoon unsalted butter
¼ cup chopped onion
2 tablespoons chopped green pepper
1 tablespoon all-purpose flour
½ teaspoon sea salt
1 teaspoon granulated sugar
½ cup sour cream
⅛ teaspoon garlic powder
½ teaspoon lemon pepper
Dash cayenne pepper or hot sauce (or as much as you can handle)
4 strips bacon, cooked and crumbled
1½ teaspoon pimento
1 (15¼-ounce) can corn niblets, drained
Grated Parmesan or Cotija cheese for the top

Melt the butter and sauté the onion and green pepper until the onion is translucent.  Sprinkle with the flour, salt, and sugar.  Allow the flour to cook for a minute or two, but do not let it brown.  Slowly add the sour cream, stirring, until it is all incorporated and smooth.  Stir in the garlic powder, lemon pepper, and cayenne.  Stir in the corn and heat through.  Just before serving, stir in the bacon and pimento.  Serve topped with cheese, if desired.

Makes 4 servings