Description
This fresh corn dish is a Cajun favorite you won’t see much outside of Louisiana. Every time I make this for people they love it. You can leave out the crawfish for a vegetarian side dish, or you can substitute fresh shrimp if crawfish is hard to find.
Ingredients
- 8 ears fresh corn, husked
- ¼ cup butter
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- 1 pound frozen peeled crawfish tails, thawed
- 3 green onions, sliced
- 1 ½ teaspoons white sugar
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- ¼ teaspoon cayenne pepper (Optional)
Instructions
- Using a sharp knife
- cut corn kernels from the cob into a large bowl. Into the same bowl
- scrape the cobs with the dull side of the knife to release any juice left in the cob. Set aside.
- Melt butter in a large skillet over medium heat. Add the onion
- bell pepper and tomatoes
- and cook and stir until the onion is tender
- about 10 minutes. Add the corn
- crawfish
- green onions
- sugar
- salt
- black pepper
- and cayenne and cook and stir until corn is tender
- about 10 minutes.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 8