Creamy Cajun Corn
Creamy Cajun Corn
Ingredients
- 5 corn, ears
- 2 tablespoons butter
- 4 garlic, cloves, minced
- 1 shallot, small, minced
- 2 tablespoons fresh parsley, chopped
- 2 cups heavy cream
- 2 teaspoons Slap Ya Mama Cajun seasoning
- 1/2 teaspoon lemon pepper
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the 5 ears of corn and boil for 6-8 minutes, or until the corn is tender. Carefully remove the corn from the boiling water and set it aside.
⏱️ 8 min
- 2
In a large skillet or frying pan, melt the 2 tablespoons of butter over medium heat. Add the minced garlic, minced shallot, and chopped fresh parsley. Sauté, stirring frequently, until the aromatics are fragrant, about 2-3 minutes.
⏱️ 3 min
- 3
Pour in the 2 cups of heavy cream. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min
- 4
Season the simmering cream sauce with 2 teaspoons of Slap Ya Mama Cajun seasoning, 1/2 teaspoon of lemon pepper, 1 teaspoon of black pepper, 1 teaspoon of onion powder, and 2 teaspoons of smoked paprika. Stir well to combine.
⏱️ 1 min
- 5
Allow the sauce to continue to gently simmer, stirring occasionally, until it has slightly thickened, about 5-7 minutes. Then, stir in the 1/4 cup of grated Parmesan cheese until melted and fully incorporated.
⏱️ 7 min
- 6
Add the previously boiled corn back into the skillet with the creamy Cajun sauce. Simmer for an additional 10 minutes, turning the corn occasionally, until it is thoroughly coated and the sauce is rich and creamy.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Cajun Corn
- 5 corn, ears
- 2 tablespoons butter
- 4 garlic, cloves, minced
- 1 shallot, small, minced
- 2 tablespoons fresh parsley, chopped
- 2 cups heavy cream
- 2 teaspoons Slap Ya Mama Cajun seasoning
- 1/2 teaspoon lemon pepper
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the 5 ears of corn and boil for 6-8 minutes, or until the corn is tender. Carefully remove the corn from the boiling water and set it aside.
⏱️ 8 min - 2
In a large skillet or frying pan, melt the 2 tablespoons of butter over medium heat. Add the minced garlic, minced shallot, and chopped fresh parsley. Sauté, stirring frequently, until the aromatics are fragrant, about 2-3 minutes.
⏱️ 3 min - 3
Pour in the 2 cups of heavy cream. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min - 4
Season the simmering cream sauce with 2 teaspoons of Slap Ya Mama Cajun seasoning, 1/2 teaspoon of lemon pepper, 1 teaspoon of black pepper, 1 teaspoon of onion powder, and 2 teaspoons of smoked paprika. Stir well to combine.
⏱️ 1 min - 5
Allow the sauce to continue to gently simmer, stirring occasionally, until it has slightly thickened, about 5-7 minutes. Then, stir in the 1/4 cup of grated Parmesan cheese until melted and fully incorporated.
⏱️ 7 min - 6
Add the previously boiled corn back into the skillet with the creamy Cajun sauce. Simmer for an additional 10 minutes, turning the corn occasionally, until it is thoroughly coated and the sauce is rich and creamy.
⏱️ 10 min