Cajun Corn

Name: Cajun Corn
Yield: feeds 4
Ingredients: 1/4 cup butter; 1 tablespoon minced garlic; 3 cups fresh or frozen corn kernels, cooked; 5 teaspoons Creole Seasoning (page 167); 2 tablespoons chopped fresh Italian parsley

January 24, 2012

This is our most popular “vegetable of the day.” It shows up on the menu every Monday. It’s damn simple and packed with flavor. When you can make it with fresh corn in season, it’s even better.

Recipe information

Yield
feeds 4

Ingredients

1/4 cup butter

1 tablespoon minced garlic

3 cups fresh or frozen corn kernels, cooked

5 teaspoons Creole Seasoning (page 167)

2 tablespoons chopped fresh Italian parsley

Preparation

Toss the butter in a skillet and melt it over medium-high heat. Stir in the garlic and cook just til soft but not brown. Dump in the corn and give it a stir. Add the Creole Seasoning and cook for several minutes to warm up the corn and give it a bit of a toasty taste. Stir in the parsley. Scrape everything into a bowl and take it to the table.

Dinosaur Bar-B-Que Ten Speed Press

TagsCajun & Creole Southern American Corn Vegetable Side Dinner Gluten Free Nut Free Vegetarian 5 Ingredients or Fewer 30 Minutes or Less Easy Quick Cookbooks

Recipe notes

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