Creamy Cajun Corn
Creamy Cajun Corn
Ingredients
- 5 corn, ears
- as needed chicken broth
- 2 tablespoons butter
- 4 garlic, cloves, minced
- 1 small shallot, minced
- 2 tablespoons fresh parsley
- 2 cups heavy cream
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon lemon pepper
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- 1/4 cup Parmesan cheese
Instructions
- 1
In a large pot, bring enough chicken broth to a boil to cover the corn. Add the 5 ears of corn and boil for 8 minutes, or until the corn is tender. Carefully remove the corn from the broth and set aside.
⏱️ 10 min
- 2
While the corn is boiling, melt 2 tablespoons of butter in a large skillet over medium heat. Add the minced shallot, minced garlic, and fresh parsley. Sauté for about 2 minutes, stirring frequently, until the aromatics are fragrant.
⏱️ 5 min
- 3
Pour 2 cups of heavy cream into the skillet with the sautéed aromatics. Bring the cream to a gentle simmer, stirring occasionally.
⏱️ 3 min
- 4
Season the simmering cream sauce with 2 teaspoons of 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 all the spices.
⏱️ 2 min
- 5
Allow the sauce to continue to simmer gently, stirring occasionally, until it has slightly thickened. Once thickened, gradually stir in 1/4 cup of Parmesan cheese until it is fully melted and the sauce is smooth.
⏱️ 5 min
- 6
Add the cooked corn back into the skillet with the creamy Cajun sauce. Baste the corn generously with the sauce, ensuring each ear is well coated. Let the corn simmer in the sauce for an additional 10 minutes, turning occasionally, until the sauce is creamy and adheres beautifully to the corn.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Cajun Corn
- 5 corn, ears
- as needed chicken broth
- 2 tablespoons butter
- 4 garlic, cloves, minced
- 1 small shallot, minced
- 2 tablespoons fresh parsley
- 2 cups heavy cream
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon lemon pepper
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- 1/4 cup Parmesan cheese
Instructions
- 1
In a large pot, bring enough chicken broth to a boil to cover the corn. Add the 5 ears of corn and boil for 8 minutes, or until the corn is tender. Carefully remove the corn from the broth and set aside.
⏱️ 10 min - 2
While the corn is boiling, melt 2 tablespoons of butter in a large skillet over medium heat. Add the minced shallot, minced garlic, and fresh parsley. Sauté for about 2 minutes, stirring frequently, until the aromatics are fragrant.
⏱️ 5 min - 3
Pour 2 cups of heavy cream into the skillet with the sautéed aromatics. Bring the cream to a gentle simmer, stirring occasionally.
⏱️ 3 min - 4
Season the simmering cream sauce with 2 teaspoons of 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 all the spices.
⏱️ 2 min - 5
Allow the sauce to continue to simmer gently, stirring occasionally, until it has slightly thickened. Once thickened, gradually stir in 1/4 cup of Parmesan cheese until it is fully melted and the sauce is smooth.
⏱️ 5 min - 6
Add the cooked corn back into the skillet with the creamy Cajun sauce. Baste the corn generously with the sauce, ensuring each ear is well coated. Let the corn simmer in the sauce for an additional 10 minutes, turning occasionally, until the sauce is creamy and adheres beautifully to the corn.
⏱️ 10 min