Cajun Corn With Louisiana Butter Food

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

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 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.

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 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 submerged. Drain.MEANWHILE MAKE THE BUTTER: In a small bowl mix together the paprika, onion powder, salt, thyme, oregano, and cayenne. Add 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. Fold the husks back over the kernels and use string or a thin strip of husk to tie them at the top.Grill the corn over Direct Medium heat until the kernels are tender, 25 to 30 minutes, turning three or four times during grilling time. Don't worry if the husks brown or burn. Remove from the grill. When cool enough to handle, carefully pull the husks back and cut them off with a knife. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

CAJUN CORN CASSEROLE

Steps:

• Cook rice with a little butter and salt added.
• Saute onion, bell pepper, and celery in one stick of butter.
• Combine rice, 2 cans corn, sauted vegetables, and jalapeno peppers.
• Place in buttered casserole dish.
• Mix in velveeta and 1/4 cup of cheddar.
• Sprinkle remaining 1/4 cup of cheddar on top.
• Bake at 350 degrees.

CAJUN BUTTER

Steps:

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

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 STYLE CORN ON THE COB

Steps:

• Mix butter with pepper, oregano, onion and a pinch of salt.
• Spread on ears of corn, right off the grill or from boiling water.

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.