Cajun Smothered Corn Food

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.

SMOKED CORN ON THE COB

Steps:

• Place corn back in their husks in a large pot of water and soak for 2 hours. Soak wood chips in another container of water for about 30 minutes.
• Preheat a smoker to 250 degrees F (120 degrees C). Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn reaches your desired level of tenderness, 60 to 75 minutes.
• Combine butter, cilantro, lime juice, lime zest, and paprika in a small bowl. Peel back the husks and brush corn with the butter mixture. Season with salt and pepper.

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 SMOTHERED CORN

Steps:

• Put bacon into saucepan, set over medium heat and fry until crisp.
• Remove the bacon with a slotted spoon to a paper towel-lined plate.
• Crumble bacon; set aside.
• Add onion, bell pepper, celery and garlic to pan.
• Saute‚ 3 minutes.
• Cover pan; cook 5 minutes.
• Add corn, tomatoes, paprika, basil, thyme, cayenne, salt and pepper.
• Cook over medium heat, stirring often, for 5 minutes or until corn is heated through and flavors have blended.
• Add bacon and lime juice.
• Stir 1 minute; serve.

CAJUN CORN MAQUE CHOUX

Steps:

• 1. Cut the kernels off of the corn into a large bowl. Using the back of the knife, scrape the sweet corn milk from the cobs to extract about 3 tablespoons and add it to the bowl. Set aside.
• 2. Cook the bacon in a large skillet over medium heat until the fat renders and the bacon is crisp. Remove with a slotted spoon to a paper-towel-lined plate and set aside. Add the butter to the skillet and when melted, add the celery, bell peppers and onions. Season with salt and pepper and cook until the vegetables are soft, about 15 minutes. Add the milk, scallion whites, garlic, tomatoes and corn. Cook until thickened, 10 minutes.
• 3. Serve garnished with the scallion greens and reserved bacon.

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.

SMOTHERED FRESH CORN

Steps:

• Saute in oil, onions until brown, about 10 minutes.
• Add 1/4 c water.
• Cook for 5 minutes.
• Stir in tomato sauce, simmer for 20 minutes.
• Add 1/2 c water.
• Cook 10 minutes more.
• Add corn, water, sugar and salt.
• Cook for about 40 more minutes.
• Add pepper to taste.

CAJUN SMOTHERED PORK CHOPS

Steps:

• combine the onion, celery, bell pepper, tomatoes, pepper, basil, thyme, tarragon and cayenne in a large saucepan or dutch oven and cook, covered over low heat for 20 minutes, stirring occasionally.
• while the vegetable mixture is cooking, cook the pork chops in wine in a large, nonstick skillet over medium heat, browning on both sides. Cover and cook about 10 minutes.
• uncover and cook over high heat till most of the wine is absorbed, about 3 minutes.
• add the cream-style corn and the corn kernels to the vegetable mixture and mix well.
• bury the browned pork chops in the mixture and add any liquid still in the pork pan.
• simmer, covered, over low heat for 15 minutes to allow the flavors to blend.
• to serve, place 1 pork chop on each of four plates or shallow bowls and spoon 1 cup of the corn mixture over the top.

MAQUECHOUX ( SMOTHERED CORN)

Steps:

• With a sharp knife, cut kernels straight down from the cob (you should end up with about 4 cups of corn kernels).
• With the back of the knife, scrape down the cut rows of the corn cobs to extract as much of the "corn milk" as possible and add to the corn kernels.
• In a skillet, melt the butter and saute the corn kernels and vegetables and seasoning over medium heat for three to four minutes.
• Add all but two tablespoons of cream, stir, cover, and simmer gently for 20 to 30 minutes.
• Uncover for the last five minutes to allow the mixture to thicken slightly.
• Just before serving, beat the remaining cream to a froth with the egg and add to the corn.

GRILLED CAJUN CORN

Steps:

• Mix butter, seasoning, and red pepper sauce. Brush over corn and grill 20-25 minutes.

CAJUN SMOTHERED CORN

Steps:

• Cut off the tips of corn kernals into a bowl, scrape milk and remaining pulp from the cob with a knife. Set aside. Combine the oil and butter in a large skillet, heat until butter melts. Add corn, chopped tomato and remaining ingredients and cook, stirring constantly, 5 minutes. Cover and reduce heat, simmer 20 minutes, stirring often.