CAJUN SPICED CORN
A great veggie side dish for any barbecue, spicy whole kernel corn is baked or grilled in a foil packet with onions, tomatoes, and green bell pepper.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F or grill to medium-high.
- Center vegetables on sheet of Reynolds Wrap® Aluminum Foil. Sprinkle with Cajun seasoning; stir to blend. Top with margarine.
- Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
- Bake 20 to 25 minutes on a cookie sheet in oven.
- OR grill 12 to 14 minutes in covered grill.
Nutrition Facts : Calories 110 calories, Carbohydrate 20.1 g, Fat 3.4 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 273.9 mg, Sugar 5 g
CAJUN CORN AND BACON MAQUE CHOUX
This is a Cajun recipe I've had forever! I first prepared it when I was in my high school class in Metairie, Louisiana. It's awesome!
Provided by Jodi Hanlon
Categories Side Dish Vegetables Corn
Time 1h5m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 346.5 calories, Carbohydrate 23.1 g, Cholesterol 41.9 mg, Fat 21.5 g, Fiber 3.8 g, Protein 17.9 g, SaturatedFat 6.2 g, Sodium 884 mg, Sugar 5.9 g
CAJUN BUTTERED CORN
In Duluth, Georgia, Anne-Lise Botting whips up a seasoned butter to spice up corn-on-the-cob. "Flavored with garlic and chili powders, the butter is the perfect complement to fresh corn," she says.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 105 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 63mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SLOW-COOKED CAJUN CORN
My husband loves corn on the cob, and I love this slow cooker recipe because I don't have to stand at a hot stove. We like a little spice, so the Cajun seasoning works well for us, but any spice blend works. -Audra Rorick, Scott City, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 4 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 190 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 307mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.
CAJUN CORN SOUP
I found this recipe years ago and substituted Cajun stewed tomatoes for a bolder taste. Now I prepare this dish for out-of-state guests who want to taste some Cajun food. Everyone who tries it gives it high marks. Plus, it's easy to prepare. -Sue Fontenot, Kinder, Louisiana
Provided by Taste of Home
Time 1h40m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute the onion, green pepper and green onions in oil for 5-6 minutes or until tender. Stir in flour and cook until bubbly. Gradually add water; bring to a boil. Add the corn, sausage, ham, tomatoes, tomato paste, cayenne, salt and pepper sauce., Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
Nutrition Facts : Calories 396 calories, Fat 24g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 1011mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein.
CAJUN CORN
So quick and easy to make. A delicious side dish for any meal. Cooking/preparation times does not reflect time needed to defrost frozen corn.
Provided by Sassy in da South
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
CAJUN CORN MAQUE CHOUX
This classic creamy side dish takes advantage of both the sweetness and the starchiness of fresh corn. The trinity of onions, bell peppers and celery gives it a distinctive Cajun flavor, while the tomatoes add brightness. Although usually a side dish, it sometimes takes center stage with the addition of shrimp or crawfish.
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
SUNNY'S GRILLED CORN WITH CAJUN TRINITY BUTTER
Steps:
- Heat a grill to 400 degrees F.
- In a small food processor add the butter, Cajun seasoning, celery, onion and bell pepper.
- Pull the corn husks open, then remove the silk and secure the husks open in a bundle with soaked twine or a piece of husk ripped from each ear.
- Place the corn over the direct heat of the grill and cook, rotating occasionally, until the corn chars, 10 to 15 minutes.
- Brush or smear with butter and cook over the indirect heat while basting and turning for a few more minutes. Serve warm with a spritz of lemon.
CAJUN CORN NUGGETS
Deep-fried corn nuggets appetizer.
Provided by DiAnna P
Categories Appetizers and Snacks
Time 20m
Yield 72
Number Of Ingredients 10
Steps:
- Combine cornmeal, flour, baking powder, Cajun seasoning, salt, and pepper in a large bowl. Set aside.
- Combine whole kernel corn, cream-style corn, onion, and egg in a medium bowl. Add to the dry mixture and mix well. It should be stiff; if not, add a little more cornmeal.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Drop batter by spoonfuls into the hot oil and fry in batches until golden on all sides, 2 to 3 minutes. Transfer nuggets to a plate lined with paper towels to drain excess oil.
Nutrition Facts : Calories 31.1 calories, Carbohydrate 5.5 g, Cholesterol 2.6 mg, Fat 0.8 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 50.8 mg, Sugar 0.5 g
CAJUN CORN AND SHRIMP
My dad's Cajun concoctions inspired me to experiment in the kitchen. He was so proud when he saw the smiles on our faces as we gobbled up his meals. I feel the same sense of pride when I cook and watch my family enjoy the meal I prepare for them.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion, green pepper and garlic in butter until crisp-tender. Add the corn, tomatoes, sugar, salt, pepper and cayenne. Cook for 10 minutes or until heated through. Stir in the milk and green onions; simmer for 10 minutes. Add shrimp; cook for 8 minutes or until shrimp turn pink.
Nutrition Facts :
CAJUN SMOTHERED CORN
From the Seattle Times newspaper, a simple and tasty side dish. This can be prepared ahead of time and rewarmed before serving. Do not add the bacon or lime juice until just before serving.ZWT South region (Cajun) and Mid-West region (corn).
Provided by lazyme
Categories Corn
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put bacon into saucepan, set over medium heat and fry until crisp.
- Remove the bacon with a slotted spoon to a paper towel-lined plate.
- Crumble bacon; set aside.
- Add onion, bell pepper, celery and garlic to pan.
- Saute‚ 3 minutes.
- Cover pan; cook 5 minutes.
- Add corn, tomatoes, paprika, basil, thyme, cayenne, salt and pepper.
- Cook over medium heat, stirring often, for 5 minutes or until corn is heated through and flavors have blended.
- Add bacon and lime juice.
- Stir 1 minute; serve.
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