Grilled-Corn Maque Choux

1. 1

   Prepare barbecue (medium-high heat).

2. 2

   Brush corn with sesame oil.

3. 3

   Sprinkle with salt and pepper.

4. 4

   Grill until slightly charred, turning occasionally with tongs, about 15 minutes.

5. 5

   Transfer to work surface and cool.

6. 6

   Cut corn kernels off cobs and place in medium bowl.

7. 7

   Saute bacon in heavy large skillet over medium-high heat until crisp and brown.

8. 8

   Using slotted spoon, transfer bacon to paper towels to drain.

9. 9

   Pour off all but 3 tablespoons bacon drippings from skillet.

10. 10

    Add onion and garlic to drippings in skillet.

11. 11

    Saute until onion is almost tender, about 3 minutes.

12. 12

    Add bell pepper, tomato, corn, and bacon.

13. 13

    Stir 2 minutes.

14. 14

    Add cream; reduce heat to medium-low and simmer until cream thickens enough to coat vegetables, stirring often, about 15 minutes.

15. 15

    Season to taste.

16. 16

    (Can be made 2 hours ahead.

17. 17

    Rewarm before continuing).

18. 18

    Mix in green onions and serve.

No additional tips available.