Description
Creamy Cajun Skillet Corn
Ingredients
4 ears of corn, husked
2 tbsp butter
1/2 cup heavy cream
1 tsp Cajun seasoning
1/2 tsp smoked paprika
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1 tbsp chopped fresh parsley (for garnish)
Salt & pepper to taste
Directions
Prep the Corn:
Bring a large pot of water to a boil and cook the corn for 5–7 minutes until tender. Drain and set aside.
Make the Sauce:
In a large skillet over medium heat, melt butter. Add garlic and sauté until fragrant, about 1 minute. Stir in Cajun seasoning, smoked paprika, and heavy cream. Simmer for 2–3 minutes until slightly thickened.
Coat the Corn:
Place the cooked corn in the skillet and roll it in the creamy Cajun sauce, ensuring it’s fully coated.
Add Parmesan:
Sprinkle grated Parmesan over the corn and let it melt into the sauce. Cook for another 2 minutes, spooning the sauce over the corn.
Serve:
Transfer to a serving dish, garnish with fresh parsley, and serve hot!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: ~220 kcal per serving
#CajunCorn #SkilletCorn #FlavorfulSides #QuickRecipes #ComfortFood #CornLovers
Step-by-Step Guide
1. Boil the Corn: Fill a large pot with water and bring to a rolling boil. Add the husked corn ears and cook for 5-7 minutes until kernels are tender. Drain and set aside.
2. Create the Base: In a large skillet, melt butter over medium heat. Add minced garlic and sauté for about 60 seconds until fragrant, being careful not to burn it.
3. Build the Sauce: Stir in the Cajun seasoning and smoked paprika to toast the spices. Immediately pour in the heavy cream, stirring to combine. Let the mixture simmer gently for 2-3 minutes until it thickens slightly.
4. Coat and Cook: Add the boiled corn to the skillet. Use tongs to roll each ear thoroughly in the sauce, ensuring full coverage. Allow to cook for 1 minute.
5. Add Cheese and Finish: Sprinkle grated Parmesan cheese evenly over the corn and sauce. Cook for another 2 minutes, occasionally spooning the sauce over the tops. Garnish with fresh parsley and serve immediately.
Serving Suggestions
This rich and flavorful corn is the perfect side dish for grilled or smoked proteins. Serve it alongside blackened chicken, juicy barbecue ribs, or grilled shrimp. For a complete summer feast, pair it with coleslaw, baked beans, and cornbread. It also makes a fantastic standalone appetizer; simply slice the ears into smaller rounds for easy sharing.
How-to Summary
Quickly boil corn until tender. In a skillet, sauté garlic in butter, then add Cajun seasoning, paprika, and cream to create a simmering sauce. Roll the cooked corn in the sauce, coat with Parmesan cheese, and cook until the cheese melts into the cream. Garnish with parsley and serve hot for a decadent, spicy side.
Frequently Asked Questions
Can I use frozen or canned corn instead? Yes. For frozen corn, use 3 cups of kernels and sauté them directly in the butter before adding the cream. For canned, drain well and reduce simmering time.
How can I make this dish less spicy? Use a mild Cajun seasoning or create your own blend with less cayenne pepper. You can also increase the cream or add a teaspoon of sugar to balance the heat.
Is there a substitute for heavy cream? Full-fat coconut milk can provide a similar richness for a dairy-free version. For a lighter option, half-and-half will work, but the sauce will be thinner.
Can I prepare this ahead of time? It’s best served fresh. You can boil the corn and mix the dry spices ahead, but combine and cook with the cream just before serving to maintain the best texture.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of cream or milk to refresh the sauce.
Common Mistakes to Avoid
- Burnt Garlic: Sauté garlic only until fragrant (about 1 minute). Burnt garlic will make the sauce bitter.
- Breaking the Sauce: Keep the heat at a gentle simmer when adding cream. Boiling vigorously can cause the fat to separate.
- Skipping the Corn Boil: Parboiling the corn ensures it’s tender and hot before saucing. Adding raw corn directly to the skillet will result in uneven cooking.
- Overcrowding the Skillet: Use a skillet large enough to hold all four ears in a single layer for even coating.
Conclusion
Creamy Cajun Skillet Corn transforms a simple summer vegetable into a spectacular, restaurant-quality side dish. The combination of spicy, smoky seasoning with a luxuriously creamy and cheesy sauce is irresistibly good. With this easy 20-minute recipe, you can deliver incredible flavor that complements any backyard barbecue or weeknight dinner. It’s a guaranteed crowd-pleaser that will have everyone asking for the recipe.