My cajun corn features tender sweet corn cooked with aromatics and a flavorful marinade until caramelized. This easy recipe is the perfect summer side dish. Thank you to Tony Chachere’s for sponsoring this post. All opinions are my own.
There is nothing like fresh corn. It is so sweet and tender it almost melts in your mouth. I love eating it with just a hint of butter.
It features fresh sweet corn, smoky bacon, and lick your plate clean marinade.
Why This Recipe Works
- Bacon x2: The recipe features crispy bacon. Bonus: We’ll saute our veggies in bacon grease which adds the perfect pop of flavor.
- Easy: This recipe comes together in just 20 minutes with handful of ingredients.
- One Pot: Hooray for less dishes on hot summer days.
- Summer Side Dish for dishes like steak or grilled chicken
- Picnics and BBQs
- Mardi Gras
Ingredient Notes and Shopping Tips
- Corn: Use fresh corn if in season. Frozen corn can also be substitued. Avoid canned corn which can be mushy and overly salty.
- Bell Pepper: Use whatever color you have on hand. I find red to be a tad sweeter than green since it is riper.
- Jalapeno: Remove the ribs and seeds for less heat.
- Garlic: Use fresh garlic for the best flavor. Avoid jarred varities.
- Tony Chachere’s Creole Butter Marinade: This secret ingredient works just like butter but has way more flavor. Try it on any veggies you have on hard, or inject into chicken.
- Tony Chachere’s Original Creole Seasoning: Add all the flavor you need with just one seasoning.
How To Make Cajun Corn
- Cook bacon: Cook bacon and reserve grease.
- Cook veggies: Cook onion, pepper, and jalapeno. Add garlic.
- Season: Stir in marinade, seasoning, and corn. Cook until tender. Add in bacon.
- Storage: Store in the fridge for up to 3-4 days.
- Reheat: Reheat in a skillet with a little oil for 3-5 minutes to crisp it up again. You can also reheat in the microwave for 1-2 minutes.
- Freezing: Freezing is not suggested.
Tips and Tricks
- Remove Husk: Effortlessly remove the husk from your corn by cutting off the bottom and microwaving for around 60 seconds. Then shake the top of the ear. The husk and silk will fall right off.
- Easily Cut Corn Off the Cob: Place your ear of corn in a bundt pan to keep it steady. Bonus: The bundt pan will catch every kernel.
- Bacon Grease: Store leftover bacon grease in the fridge for up to 3 months. I like to use a coffee filter to strain out any solid pieces first.
- Stir: Keep a close eye on this dish. You want your corn to get some color, but it can burn quickly.
- 6 Slices Bacon
- 6 Ears Fresh Corn Cut Off the Cob
- 1 Sweet Onion Diced
- 1 Bell Pepper Diced
- 1 Jalapeno Finely Diced
- 2 Cloves Garlic Minced
- ¼ Cup Tony Chachere's Injectable Creole Style Butter Marinade
- 1 ½ Tablespoons Tony Chachere's Creole Seasoning
- In a large skillet, fry bacon until crispy. Reserve 1-2 tablespoons of bacon fat.
- Cook onion, pepper, and jalapeno until softened in reserved fat. Add garlic and cook for 1 more minute.
- Stir in corn, creole seasoning, and butter marinade. Cook for 8-10 minutes or until corn is browned and tender. Fold in bacon.