Cajun Potatoes And Corn On The Cob Recipe 45 Recipes

CAJUN POTATOES AND CORN ON THE COB RECIPE - (4/5)

Steps:

• Potatoes Clean potatoes and boil with crab and shrimp and creole seasonings until tender. Drain and cool. Can serve cold. Very good - spicy! Does not need butter or oleo Corn Boil corn per package directions with crab and shrimp and creole. * Can use more or less seasoning

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-GRILLED CORN ON THE COB

Steps:

• 1. Prepare grill. Combine first 8 ingredients in a small bowl; set aside.
• 2. Pull husks back from corn (do not remove) and scrub silks. Brush butter over corn; sprinkle with spice mixture.
• 3. Place corn on grill rack and grill 12 minutes or until done, turning occasionally. Husks can be used as a handle to turn the corn..

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 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.

OVEN ROASTED CORN WITH CAJUN BUTTER

Steps:

• 1. Preheat oven to 350F.
• 2. Roast corn inside their husks directly on an oven rack for 25-30 minutes or until done.(test with fork)
• 3. While corn is roasting, mix thyme, cayenne pepper sauce and butter, heating until the butter melts.
• 4. Shuck the corn after cooking. You will find it slips off quite easily.
• 5. Brush with seasoned butter and sprinkle with Cajun seasoning. Most Cajun seasoning is a bit salty- if you use salt-free you might want to add a little salt.

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.