Cajun Potatoes And Corn On The Cob Recipe 45 Food

STEAK, CORN AND POTATOES WITH GARLIC BUTTER

Steps:

• Put the potatoes in a large nonstick skillet; cover with water and season with salt. Bring to a boil, reduce the heat to a simmer and cook until just tender, about 10 minutes. Drain, blot dry with paper towels and wipe out the skillet.
• Meanwhile, combine the butter, grated garlic, parsley, oregano, lemon zest and a big pinch of salt in a food processor. Pulse until smooth; set aside.
• Season the steak with salt and pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the steak and cook until well browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board to rest.
• While the steak cooks, heat the reserved nonstick skillet over high heat. Add the remaining 2 tablespoons vegetable oil and the potatoes. Cook, stirring occasionally, until the potatoes are browned around the edges, about 5 minutes. Add the corn, minced garlic and a pinch of salt; cook, undisturbed, until the corn is lightly browned, about 3 minutes. Add the scallions and cook, tossing, until combined. Season with salt and pepper and stir in the lemon juice.
• Divide the vegetables among plates. Slice the steak and add to the plates; top with the garlic butter.

ROASTED CAJUN POTATOES

Steps:

• Cut each potato lengthwise into eight wedges. , In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in a greased roasting pan., Bake, uncovered, at 450° for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.

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

CAJUN CORN ON THE COB (BOILED, BAKED, OR ON THE GRILL)

Steps:

• Oil and spices. In a small bowl, whisk olive oil, half of the cajun spice, half of the paprika spice, garlic and onion powder, salt, pepper to taste.
• Place each cob on a piece of foil. Brush each corn generously with the mixture. Wrap in foil. It is fine if you have extra oil-spices mixture left, you can brush the corn later, right before brushing with the mayo sauce.
• Transfer the corn to the oven and bake for 30 minutes at 425 F. If you like the corn to be softer, remove it from the oven after 30 minutes, brush it with more oil-spice mixture and bake another 20-25 minutes.
• While cajun corn on the cob is baking, prepare the mayo sauce. In a medium bowl, mix mayo, sour cream, leftover cajun and paprika, lime juice (or squeeze it later directly on the corn as needed), salt, and pepper to taste.
• Take the corn out from the oven, let cool slightly and brush with leftover oil mixture (optional) and finally mayo mix all over the corn. (If you want to get the corn slightly charred without using a grill, a grill pan would be a great option here. Transfer the baked corn directly to a lightly greased grill pan and let all the sides grilled until the desired result, don't overcook it though!).
• Top with crumbled feta or cotija cheese, chopped cilantro, cajun spice. Serve warm!

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.

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-GRILLED CORN ON THE COB

Steps:

• Prepare grill. Combine first 8 ingredients in a small bowl; set aside.
• Pull husks back from corn (do not remove), and scrub silks. Brush butter over corn; sprinkle with spice mixture. Place corn on grill rack; grill 12 minutes or until done, turning occasionally.

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!

WAY TOO EASY CAJUN POTATOES

Steps:

• Pre heat oven to about 375-400.
• With a fork score all over the potatoes (peeled or not), this will make them more crisp.
• Chop the potatoes into 1 1/2-2 inch chunks.
• Put the oil in the pan (warming the pan first is good, but not vital), add potatoes, sprinkle all seasonings over (go easy with the salt; more can be added after cooking) and toss and stir potatoes with two forks until all chunks are coated.
• Bake for 15 mins, stir well (again with the forks), bake a further 10-15 minutes.
• Note: If you've nuked them, the potatoes will need a little less time. Watch them towards the last few minutes.

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.