Grilled Maque Choux (A Cajun Succotash)

• 12 ears fresh corn
• 1 large red pepper
• 1 large green pepper
• 12-1 small jalapeno (seeded and finely chopped)
• 1 large onion (chopped)
• 2 tablespoons butter
• 14 cup chicken broth (optional depending on consistency)
• 14 cup evaporated milk
• salt and pepper

1. grill 2 ears of the corn directly over the heat until black-speckled on all sides.
2. grill the peppers until quite blacked on all sides and place in a plastic bag to steam for 15 to 20 minutes.
3. slice the corn off the cob (about half way down the kernels) and using the back of a knife, scrub the juicy remains of the corn kernels into a bowl.
4. Do the same with the grilled corn.
5. Remove most of the blackened skin from the peppers, seed and chop.
6. Cook the onion and corn in a large cast iron skillet, stirring for 15 minutes.
7. If too dry or if corn is sticking, add chicken broth to adjust.
8. Add the peppers and milk and continue to cook while scraping and stirring about 5 minutes more.
9. Season to taste and serve.

corn, red pepper, green pepper, jalapeno, onion, butter, chicken broth, milk, salt

Taken from www.food.com/recipe/grilled-maque-choux-a-cajun-succotash-357587 (may not work)