Cajun Spiced Corn Recipes

MAQUE CHOUX - RECIPE

Maque Choux - Recipe image

Maque Choux is a classic Cajun recipe of corn and peppers sautéed in bacon grease until softened and spiced with a blend of Cajun seasonings. It's an outstanding Southern side dish.

Provided by Mike Hultquist

Time 30m

Number Of Ingredients 8

Ingredients

4 slices bacon (chopped)
3 cups corn (about 4 ears worth)
1 medium yellow onion (chopped (about 1 cup))
1 red bell pepper (chopped (medium sized, about 1 cup))
1 jalapeno pepper (chopped)
1 tablespoon Cajun seasonings
½ cup heavy cream (or use chicken stock for a more traditional version)
Hot Sauce (for serving)

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!

Nutrition Facts : Calories 220 kcal, Carbohydrate 20 g, Protein 5 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 107 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CAJUN BUTTERED CORN

Cajun Buttered Corn image

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

Ingredients

8 medium ears sweet corn
2 tablespoons butter
1/4 teaspoon chili powder
1/4 teaspoon coarsely ground pepper
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 teaspoon cornstarch
1/4 cup reduced-sodium chicken or vegetable broth

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

LINGUINE WITH CAJUN-SPICED SHRIMP AND CORN

Linguine with Cajun-Spiced Shrimp and Corn image

After throwing some ingredients together for tapas, the flavor was so fresh and light my family asked for more. By warming it through with a few more ingredients I turned it into a family meal with pasta instead of just a snack.

Provided by MommyDiva

Categories Appetizers and Snacks Tapas

Time 45m

Yield 6

Number Of Ingredients 14

Ingredients

1 (16 ounce) package linguine pasta
1 pound peeled and deveined medium shrimp
1 tablespoon liquid shrimp and crab boil seasoning
½ cup butter
1 teaspoon minced garlic
⅓ cup diced red onion
⅓ cup diced sweet red bell pepper
½ cup canned whole kernel corn, drained
1 ½ tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 teaspoon dried oregano
1 teaspoon canned chipotle chile peppers in adobo sauce, finely chopped
1 teaspoon sea salt
½ cup half-and-half

Steps:

Bring a large pot of lightly salted water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain.
Place shrimp and crab boil into a large saucepan. Fill with water to 1 inch above the shrimp, and bring to a boil over high heat. Boil for 3 minutes until shrimp turn pink, then drain.
Meanwhile, melt butter in a large skillet over medium-high heat. Stir in garlic, and red onion, cook until the onion softens and turns translucent, about 4 minutes. Stir in bell pepper, corn, lime juice, cilantro, oregano, chipotle pepper, and salt. Stir in the half-and-half, and bring to a simmer. Once the mixture is simmering, stir in shrimp, and toss with the drained pasta.

Nutrition Facts : Calories 508.3 calories, Carbohydrate 59.9 g, Cholesterol 163.4 mg, Fat 20.2 g, Fiber 3.3 g, Protein 23.7 g, SaturatedFat 11.7 g, Sodium 1572.7 mg, Sugar 3.8 g

SLOW-COOKED CAJUN CORN

Slow-Cooked Cajun Corn image

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

Ingredients

4 tablespoons butter, softened
2 teaspoons Cajun seasoning, or more to taste
4 medium ears sweet corn, husks removed
3/4 cup water

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 SPICED CORN

Cajun Spiced Corn image

I got this recipe from the back of a box of Reynolds Wrap a few years ago. This stuff is just awesome! My whole family loves it. You can cook it on the grill or in the oven. I adapted the recipe to make enough for my large family.

Provided by allison templin

Categories Vegetables

Number Of Ingredients 7

Ingredients

1 sheet reynolds wrap heavy duty aluminum foil
1 pkg family size picsweet frozen whole kernel corn
1 small onion
1 large tomato chopped
1 green bell pepper chopped
2 tsp tony cachere's cajun seasoning (i usually add a little more because i use the bigger bag of corn
2 Tbsp margerine or butter

Steps:

1. preheat oven to 450 or grill to med-high
2. center vegetables on sheet of foil. Sprinkle with Cajun seasoning. Stir to blend. Top with margarine or butter.
3. bring up foil sides. Double fold top and ends to seal making one large foil packet.
4. bake 20-25 minutes on a cookie sheet in oven or grill 12-14 minutes in covered grill

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