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Indulge in the flavors of the South with our tantalizing Cajun Corn On The Cob recipe. Bursting with bold spices and rich, smoky flavors, this dish is a perfect accompaniment to any barbecue or summer gathering. Whether you’re hosting a backyard cookout or simply craving a taste of Louisiana cuisine, this recipe is sure to impress.
History of Cajun Corn On The Cob:
Cajun cuisine traces its roots back to the Acadian settlers of Louisiana, who brought with them a rich culinary tradition that blended French, African, and Native American influences. Corn has long been a staple ingredient in Cajun cooking, thanks to its abundance in the region and its versatility in a variety of dishes. Cajun Corn On The Cob, also known as “maque choux,” is a beloved Southern dish that showcases the vibrant flavors of the region.
Ingredients:
- 6 ears of fresh corn, husks removed
- 1/2 cup unsalted butter, melted
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
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