Cajun Buttered Corn Food

CAJUN CORN PUDDING

Steps:

• Preheat the oven to 375 degrees F. Butter the bottom and sides of a 3-quart baking dish, and sprinkle the breadcrumbs evenly to coat the bottom and side of the dish.
• Cut the corn off the cob in a large bowl then scrape the cob across the bowl a second time to release all the corn milk, and then set aside.
• Heat olive oil in a large skillet over medium-high heat, add corn, 1 1/2 teaspoons salt and cayenne. Saute for 2 to 3 minutes. Add bacon and saute until crisp. Add onions and bell peppers, cook until barely tender, then remove from heat.
• In a medium bowl, whisk together the cream, milk, eggs, Parmesan, cornmeal, sugar, pepper and nutmeg until frothy. Add the corn mixture and stir to combine. Pour into the prepared baking dish and bake 35 to 40 minutes, until firm. Serve hot from the oven.

CAJUN BUTTER

Steps:

• In a small bowl, combine the first seven ingredients. Serve with corn. Refrigerate leftovers.

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 ON THE COB

Steps:

• In a large pot, bring water to a boil.
• Place ears of corn in the pot and boil for an additional 5-6 minutes.
• Turn off and let corn sit for 2-3 minutes.
• Melt butter in a small saucepan over medium heat.
• Add Cajun seasoning, garlic salt, and lime juice. Stir and cook for approximately 2 minutes.
• Drain corn and place in a serving dish then pour the Cajun butter over the corn.
• Roll corn to coat all sides and enjoy.

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.

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.

JALAPENO BUTTERED CORN

Steps:

• Prepare a grill or grill pan to high heat.
• Grill the jalapenos, turning them occasionally, until charred on all sides, about 10 minutes. Transfer them to a cutting board and let cool for 5 minutes. Keep the grill on high heat.
• Using a small paring knife, peel the jalapenos. Scrape out and discard the seeds and veins. Coarsely chop the chiles and transfer them to a medium bowl. Add the butter, garlic, and parsley and mash together. Season the jalapeno butter with salt and pepper, to taste. Put a square piece of plastic wrap on a work surface. Spoon the jalapeno butter onto the center and roll it up into a 1-inch-diameter log. Refrigerate it until firm, at least 30 minutes, or up to 1 week.
• Grill the corn on the hot grill or grill pan, turning occasionally, until it is browned in spots and the kernels are tender, about 15 minutes. Transfer the ears to a platter. Top each ear with a pat of the jalapeno butter, sprinkle with queso fresco, and serve.

CAJUN BUTTERED CORN

Steps:

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

BUTTERY CAJUN POPCORN

Steps:

• Place popcorn in a large bowl. Combine butter and lime juice; drizzle over popcorn and toss to coat. Combine Cajun seasoning and cheese; sprinkle over popcorn and toss to coat.

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.

CAJUN CORN WITH LOUISIANA BUTTER

Steps:

• Soak the ears of corn in cold water for at least 30 minutes.
• If necessary, use a weight to keep the ears of corn submerged in the water.
• Drain.
• While the corn is soaking, make the butter: Mix together the paprika and next 5 ingredients; add in the butter and mash it with the back of a fork, then stir to distribute the seasonings throughout.
• Pull back the husks on each ear of corn, leaving them attached at the stem.
• Remove and discard the corn silk.
• Spread about 1 tablespoon of the seasoned butter evenly over the kernels of each ear of corn.
• Fold the husks back over the kernels and use a string or thin strip of husk to tie them at the top.
• Grill the corn over direct medium heat for about 25-30 minutes or until the kernels are tender (turn 3 or 4 times during gilling time).
• Don't worry if the husks brown or burn.
• Take corn from the grill.
• When cool enough to handle, carefully pull the husks back and cut them off with a knife.
• Serve warm.

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.

SMOKEY GRILLED CORN ON THE COB WITH CAJUN BUTTER

Steps:

• Carefully remove the "silks" from the cornhusks (keeping the husks intact).
• Place the corn cobs with the silks removed in a large pot of COLD water (the corn should be completely covered with the cold water).
• Soak the corn for 1 hour.
• In the meantime prepare the cajun butter, by mixing all of the cajun butter ingredients together, adjusting ingredients to taste).
• Remove the corn from the water and shake off any excess moisture.
• Pull husks back gently.
• Smear the butter (with your hands) over all sides of the corn.
• Pull the husks back over to cover corn.
• Place the corn on a baking tray large enough to hold the cobs.
• Preheat only ONE SIDE of the barbecue to 275 degrees or to low temperature.
• Leave the other side of the grill off.
• Place the corn on the tray onto the side of the grill that has NO heat.
• Close lid, and cook the corn for about 30 minutes (the corn kernels will turn a bright yellow colour, and the butter will be fully absorbed into the flesh of the corn).
• Remove from the grill and serve immediately.
• DELICIOUS!

CAJUN SPICED CORN

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.

CAJUN BUTTER BLEND FOR CORN ON THE COB

Steps:

• In a food processor, combine all the ingredients, except the corn, and process until smooth.
• Spread the mixture on the hot corn or refrigerate for future use.