Cajun Corn

John M. Padmore

Ingredients

1/4 cup butter
1 tablespoon minced garlic
3 cups fresh or frozen corn kernels, cooked
5 teaspoons Creole seasoning
2 tablespoons chopped parsley

Instructions

Toss the butter in a skillet and melt it over medium heat. Stir in the garlic and cook until soft, but not brown. Dump in the corn and give it a stir. Add the Creole seasoning and cook for several minutes to warm up the corn and give it a bit of a toasty taste. Stir in the parsley. Scrape everything into a bowl and serve.

Notes

Number of Servings: Feeds 4

Time to Prepare:

MrCookingNurse

@fred19flintstone

Man this recipe exudes Flint Michigan, just had to share it with you >:)

Village Idiot

To be technically correct, it should be called Creole Corn.  Creoles from New Orleans use butter for their grease, and Cajuns, being country folk,  use lard.  As far as seasoning, I don't know any difference between Cajun and Creole.

nolaegghead

You right about the butter, but it could go both ways.  Cajun is simpler country food.  Le Grand Derangement ran them outta Canada.  Both are French influenced. Here's a good synopsis:

Very broadly, given the backgrounds of both groups, some people say that Cajun cooking is more “country,” as those from Acadia learned to live off the land and tended to cook in pots frequently. People often describe Creole cooking as more “urban,” because these people had access to a larger variety of foods from their native countries and could shop in local markets easily. They also often brought their chefs with them, who blended European styles of making dishes with the local herbs, vegetables, seafood and other ingredients.

In general, Cajun cooking is more likely to use pork, chicken and sausage. Cooks often include crawfish as well. Creole dishes usually move toward lighter options, such as crab, shrimp and oysters. This difference is especially noticeable in traditional gumbos.

When someone is making a Cajun recipe, he or she will typically lean on what is known as the “holy trinity” of bell pepper, celery and onion. Corn and rice are also common. With Creole cooking, people use the trinity, too, but they include a lot of tomatoes, a sign of Italian influences.

Cajun cuisine usually includes a good dose of cayenne pepper, which gives it a spicy kick. It also generally uses herbs like thyme, paprika, pepper, parsley and ground sassafras root (filé). Creole dishes typically go easier on the cayenne and filé, relying more on red peppers, mustard, allspice, okra and garlic. As a result, it is full of flavor, but isn’t necessarily hot the way it often is portrayed.

In both types of cooking, people often use flour to provide a base for or thicken dishes such as sauces and stews. These bases are known collectively as roux, rue or panada. Those from Cajun descent generally use oil as the fat in the recipe, while Creole ones usually use butter. The use of butter was possible for this group because they had better access to dairy and had a stronger influence from Italy, where making roux this way was standard.