Creamy Cajun Corn

 

 

 

 

 

 

 

 

Ingredients

4 cups fresh or frozen corn kernels (if frozen, thaw and drain)

1 tbsp butter

1 tbsp olive oil

½ cup finely chopped onion

½ red bell pepper, finely chopped (optional for color and sweetness)

2 cloves garlic, minced

1 cup heavy cream (or half-and-half for a lighter version)

½ cup cream cheese, softened

½ tsp Cajun seasoning (adjust to taste)

¼ tsp smoked paprika (optional, for extra depth)

Salt and black pepper, to taste

¼ cup grated Parmesan cheese (optional, for richness)

2 tbsp chopped green onions or parsley, for garnish

 

Instructions

1. Sauté the vegetables:

In a large skillet, heat butter and olive oil over medium heat.

Add onion (and red bell pepper if using); cook for 3–4 minutes until soft.

Stir in garlic and cook another 30 seconds, until fragrant.

 

2. Add the corn:

Stir in corn and cook for 4–5 minutes, letting it get lightly golden in spots.

 

3. Make it creamy:

Reduce heat to medium-low.

Add heavy cream, cream cheese, Cajun seasoning, smoked paprika, salt, and pepper.

Stir continuously until the cream cheese melts and the mixture thickens slightly (about 5 minutes).

 

4. Finish and serve:

Stir in Parmesan cheese (if using) for extra creaminess.

Taste and adjust seasoning — add more Cajun spice for a bolder kick.

Garnish with chopped green onions or parsley before serving.