We served this traditional cajun corn (pronounced mock – shoe) at our 2024 Creek Dinner. It’s delicious paired with beef, pork, or shrimp. Smoky bacon from Nathan Gifford contrasts the sweet summer corn from Hancock Family Farms and cream from JD Country Milk.
1. Shuck corn and coat with oil and salt and pepper. Roast at 375F or grill corn until just charred. Once corn is cool to the touch, cut kernels off cob into a small bowl and reserve.
2. Add bacon or sausage to cast-iron pan over medium-low heat and sauté until crispy and fat is rendered, about 5-6 minutes. Remove from pan and drain all but 1 tablespoon of fat.
3. Add onion and bell pepper and sauté over medium heat until soft, about 4 minutes. Add cajun seasoning. Return bacon or sausage to pan and add corn, garlic, and cream and simmer 9 minutes, until cream is thickened.
4. Add tomatoes and remove from heat. Slowly add cold butter. Add parsley and season to taste with salt and pepper.
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