Panneed Oysters wth Sweet Corn Maque Choux, Tomato Jam and Crispy Bacon

For the Maque Choux: 

1 teaspoon olive oil

2 teaspoons unsalted butter

1/2 cup small-diced onion

1/4 cup small-diced red bell pepper

1/4 cup small-diced celery

1 teaspoon minced garlic

2 cups sweet yellow corn

1 teaspoon Essence, recipe follows

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1/2 cup heavy cream

1/2 cup whole milk

4 tablespoons thick-cut bacon, cut into 1/4-inch pieces, rendered until crispy and drained

For the Tomato Jam:

1 cup peeled, seeded and chopped tomatoes

1/2 cup rice wine vinegar

2 tablespoons sugar

1 tablespoon light corn syrup

1 tablespoon honey

2 teaspoons minced garlic

1/4 teaspoons toasted, ground coriander

For the Oysters:

1/4 cup all-purpose flour

1/4 cup buttermilk

1 large egg

1/2 cup bread crumbs

4 teaspoons Essence, recipe follows

1/2 cup olive oil

8 large, select oysters, shucked

Fresh chervil or chopped fresh parsley leaves, for garnish

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder 

1 tablespoon black pepper 

1 tablespoon onion powder 

1 tablespoon cayenne pepper 

1 tablespoon dried oregano 

1 tablespoon dried thyme