Crawfish Maque Choux

• 16 ears fresh corn
• 1/4 cup butter
• 1 large onion, diced
• 3 red bell peppers, diced
• 3 green bell peppers, diced
• 3 jalapeno peppers, minced
• 1 1/2 pounds frozen crawfish tails, thawed, rinsed, and drained
• 3/4 cup whipping cream
• 2 1/2 teaspoons Creole seasoning
• 1/2 teaspoon salt

1. Cut off tips of corn kernels into a bowl; scrape milk and remaining pulp from cob with a knife.
2. Melt butter in a Dutch oven over medium heat; add onion, and saute 5 minutes or until tender. Add bell peppers, jalapeno pepper, and corn; cook, stirring constantly, 10 minutes. Stir in remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring often. Uncover and simmer 5 minutes, stirring occasionally.

corn, butter, onion, red bell peppers, green bell peppers, peppers, crawfish, whipping cream, creole seasoning, salt

Taken from www.myrecipes.com/recipe/crawfish-maque-choux (may not work)