Friday Finds: Cajun Corn

This Friday's recipe is a side dish that is really flavorful and could not be easier to make. Alex and I hosted a quick end of summer barbecue recently and I prepared this corn to serve along with some grilled chicken and ribs. It's spicy and buttery and would work as a perfect side dish for anything you make on the grill. And I highly recommend you use fresh corn if it's in season when you try this recipe!

This recipe comes from the Dinosaur Bar-B-Que: An American Roadhouse cookbook by John Stage and Nancy Radke.  Keep in mind that it's a two parter: you have to prepare the corn and then separately prepare the Creole Seasoning, so make sure that your spice rack is fully stocked before you get started! The Creole Seasoning recipe makes a huge amount, so you'll have it left over to use as a rub on grilled meats or to season other sauces or veggie dishes.

Ingredients:

• 1/4 cup butter
• 1 Tbs. garlic, minced
• 3 cups fresh or frozen corn kernels, cooked *I used fresh and would recommend that if it's in season.
• 5 tsp. Creole Seasoning **See below for recipe
• 2 Tbs. fresh Italian parsley, chopped

Toss the butter in a skillet and melt it over medium-high heat. Stir in the garlic and cook just 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 toasty taste. Stir in the parsley. Serve warm.

**Creole Seasoning

• 1/2 cup paprika
• 1/2 cup garlic powder
• 1/4 cup onion powder
• 3 Tbs. ground black pepper
• 2 tsp. ground white pepper
• 2 tsp. cayenne pepper
• 1/4 cup dry oregano
• 1/4 dry thyme
• 2 tsp. ground cumin
• 2 Tbs. sugar

Combine everything in a bowl until fully combined. Store in sealed plastic or glass container. This makes about 2 1/2 cups of seasoning.