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Cajun Corn

Western.Chefs's picture
  Corn on the cob 4 Large (Ears)
  Low fat milk 1⁄2 Cup (8 tbs), 1% milk fat
  Lean bacon slice 2 , diced
  Chopped onion 1 Cup (16 tbs)
  Chopped sweet green pepper 1⁄2 Cup (8 tbs)
  Chopped ripe tomatoes 2 Cup (32 tbs)
  Dried thyme leaves 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon

1. Cut the corn niblets off of the cobs (you should have about 3 cups). Break the cobs into thirds, place in a medium-size saucepan, and add the milk. Cover and bring to a boil over high heat and simmer for 10 minutes, then discard the cobs.
2. Meanwhile, in a 12-inch nonstick skillet over moderate heat, cook the bacon for 5 minutes or until crisp, then transfer to paper towels. Discard all but 1 tablespoon of the bacon fat.
3. In the same skillet, saute the onion and green pepper, for 5 minutes or until soft. Add the corn niblets, tomatoes, thyme, salt, and pepper and simmer gently for 1 0 minutes. Stir in the milk and cook 5 minutes longer. Serve with Blackened Redfish.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 199 Calories from Fat 14

% Daily Value*

Total Fat 2 g2.5%

Saturated Fat 0.28 g1.4%

Trans Fat 0 g

Cholesterol 2.7 mg0.9%

Sodium 297 mg12.4%

Total Carbohydrates 45 g15.1%

Dietary Fiber 6.5 g25.9%

Sugars 11.5 g

Protein 8 g15.9%

Vitamin A 23.8% Vitamin C 59.9%

Calcium 7.4% Iron 12.6%

*Based on a 2000 Calorie diet

Cajun Corn Recipe