Cajun Corn Recipes

CAJUN BUTTERED CORN

Steps:

• In a large kettle, bring 3 qts. of water to a boil; add corn. Return to a boil; cook for 3-5 minutes or until tender., Meanwhile, in a small saucepan, melt butter. Stir in the chili powder, pepper, garlic powder and cayenne; cook and stir for 1 minute. Combine cornstarch and broth until smooth; gradually whisk into butter mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Drain corn; serve with seasoned butter.

MAQUE CHOUX - RECIPE

Steps:

• Heat a large pan to medium heat and add the bacon. Cook the bacon until it becomes nice and crispy, about 8 minutes.
• Stir in the corn onion, peppers and Cajun seasonings. Cook until they soften up, stirring often, about 10 minutes.
• Add the heavy cream (or chicken stock). Let it warm for about 2 minutes, stirring a bit, then remove from heat.
• Serve!

SLOW-COOKED CAJUN CORN

Steps:

• Combine butter and Cajun seasoning until well blended. Place each ear of corn on a double thickness of heavy-duty foil. Spread butter mixture over each ear. Wrap foil tightly around corn., Place ears in a 6-qt. slow cooker; add water. Cook, covered, on high until corn is tender, 4-6 hours.

CAJUN CORN AND BACON MAQUE CHOUX

Steps:

• Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside.
• Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.

CAJUN CORN SALAD WITH A CAJUN DRESSING

Steps:

• Toss all the salad ingredients together in serving bowl; set aside.
• Prepare dressing.
• In a 2 qt bowl whisk all the ingredients except the olive oil until combined.
• Add the oil in a slow steady stream whisking slightly until thickened.
• Pour the dressing over salad and use a fork to coat.
• Refrigerate and let set overnight or up to 3 days.

CAJUN CORN MAQUE CHOUX

Steps:

• 1. Cut the kernels off of the corn into a large bowl. Using the back of the knife, scrape the sweet corn milk from the cobs to extract about 3 tablespoons and add it to the bowl. Set aside.
• 2. Cook the bacon in a large skillet over medium heat until the fat renders and the bacon is crisp. Remove with a slotted spoon to a paper-towel-lined plate and set aside. Add the butter to the skillet and when melted, add the celery, bell peppers and onions. Season with salt and pepper and cook until the vegetables are soft, about 15 minutes. Add the milk, scallion whites, garlic, tomatoes and corn. Cook until thickened, 10 minutes.
• 3. Serve garnished with the scallion greens and reserved bacon.

CAJUN CREAMED CORN

Steps:

• In a large skillet over medium heat, combine the corn, milk, green chiles, butter, sugar, and Creole seasoning. Cook and stir until the butter has fully melted.
• In a small mixing bowl, whisk together the heavy cream and flour until combined and then stir into the corn.
• Continue to cook over medium heat, periodically stirring, until the mixture is thickened and the corn is warmed through. About 4 to 6 minutes.
• Add the cream cheese and mix in until fully melted.
• Serve hot and enjoy!

CAJUN GRILLED CORN

Steps:

• Peel back husks form the corn, remove strings and leave just a few layers of husk on the corn.
• Spread butter or margarine over each ear of corn. Sprinkle Cajun seasoning lightly over each ear, or to taste. Fold corn husks back over the corn. Wrap in foil.
• Place on grill for 25 minutes, turning occasionally. Unwrap foil, peel back husks and enjoy.

FIRE ROASTED CORN

Steps:

• Preheat the BBQ grill at high (between 450-650°F) for at least 12 minutes.
• Brush the grill grates with olive oil or apply Pam or brush the ears of corn with olive oil on all sides, and season with salt and pepper.
• When you grill has preheated, place the corn on the grill turning the ears every 2 minutes on each side until they are cooked evenly about 8-10 minutes.
• Take the corn off the BBQ grill, place on a cutting board, and and strip the corn kernels off the cob with a sharp knife.
• You might need to wear oven mitts or tongs to hold the corn in place because it's hot.
• Put the kernels in a large bowl.

CAJUN CORN

Steps:

• Melt the butter in a medium sauce pan over medium heat.
• When the butter has stopped foaming, add the garlic and sauté until golden, about 3 minutes.
• Add the corn to the sauce pan and mix well.
• Add the Creole Seasoning and season with salt to taste.
• Cook over medium heat for about 5 minutes to allow the corn to heat through.
• Remove the sauce pan from the heat and stir in the parsley.
• Serve immediately.