Grilled-Corn Maque Choux

• 6 ears corn, husked, silk removed
• 2 tablespoons oriental sesame oil
• 12 lb bacon, chopped (8 slices)
• 1 12 cups chopped onions
• 3 large garlic cloves, chopped
• 1 red bell pepper, chopped
• 1 large tomatoes, halved, seeded, diced
• 1 cup whipping cream
• 2 cups chopped green onions

1. Prepare barbecue (medium-high heat).
2. Brush corn with sesame oil.
3. Sprinkle with salt and pepper.
4. Grill until slightly charred, turning occasionally with tongs, about 15 minutes.
5. Transfer to work surface and cool.
6. Cut corn kernels off cobs and place in medium bowl.
7. Saute bacon in heavy large skillet over medium-high heat until crisp and brown.
8. Using slotted spoon, transfer bacon to paper towels to drain.
9. Pour off all but 3 tablespoons bacon drippings from skillet.
10. Add onion and garlic to drippings in skillet.
11. Saute until onion is almost tender, about 3 minutes.
12. Add bell pepper, tomato, corn, and bacon.
13. Stir 2 minutes.
14. Add cream; reduce heat to medium-low and simmer until cream thickens enough to coat vegetables, stirring often, about 15 minutes.
15. Season to taste.
16. (Can be made 2 hours ahead.
17. Rewarm before continuing).
18. Mix in green onions and serve.

corn, sesame oil, bacon, onions, garlic, red bell pepper, tomatoes, whipping cream, green onions

Taken from www.food.com/recipe/grilled-corn-maque-choux-502513 (may not work)