A tender Louisiana corn dish, simmered with bell peppers, onion, butter, heavy cream, and Cajun spices. Sweet, colorful, and slightly spicy, it serves just as well as a side dish or a generous vegetarian bowl.
Ingredients
- 700 g sweet corn kernels
- 1 piece red bell pepper
- 1 piece green bell pepper
- 1 piece yellow onion
- 150 ml heavy cream
- 40 g unsalted butter
- 1 tsp Cajun spices
- to taste fine salt
- to taste ground black pepper
Method
- Slice the onion, dice the bell peppers, and drain the corn thoroughly if needed, to prevent it from releasing too much water during cooking.
- Melt the butter in a large skillet or sauté pan over medium heat, until it foams and smells slightly nutty without browning.
- Add the sliced onion and diced bell peppers, then sweat, stirring, until they become soft, glossy, and highly fragrant.
- Add the drained corn and stir to coat it well with the butter and melted vegetables, until the kernels begin to sizzle in the pan.
- Season with the Cajun spices, a little salt, and pepper, then cook, stirring often, until the corn loses its raw taste and the juices catch slightly on the bottom.
- Pour in the heavy cream, scrape the bottom of the skillet with a spatula, and simmer gently until the sauce coats the kernels instead of pooling at the bottom.
- Taste and adjust the salt, pepper, or Cajun spices, maintaining the sweet, creamy, and slightly spicy balance.
- Serve hot, while the corn is still juicy but not soupy, as a generous side dish or a vegetarian bowl.
Nutrition
Per serving
- Energy
- 388.6 kcal
- Protein
- 6.63 g
- Carbohydrate
- 37.07 g
- Fat
- 22.89 g
- Fibre
- 6.75 g
- Calcium
- 19.35 mg
- Iron
- 1.03 mg
- Magnesium
- 54.84 mg
