TULSA, Oklahoma - Ingredients:

6 ears of corn

4 quarts of water

15 oz. can of beans (any kind)

1 large yellow onion

2 cloves of garlic

1 butternut squash

4 oz. can of mild chopped green chili peppers

2 tablespoons of evoo



Grill or roast the corn then cut the kernels off the cobs. Simmer the cobs in water for 35-40 minutes. 

Chop up the onion, chili peppers and garlic and put them in a large pot. Sautee them until you see some browning on the onions. Add the roasted corn, squash and beans.

Pour the corn cob broth into the pot and stir.