Best Creole Corn Recipes

CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS

Steps:

• For the salad:
• Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
• Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
• For the Creole Caesar dressing:
• In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
• Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.

CORN OKRA CREOLE

Steps:

• In a large skillet, saute green pepper and onion in oil until tender. Add corn and okra; cook over medium heat for 10 minutes, stirring occasionally. , Stir in the tomatoes, tomato paste, thyme, salt, pepper and, if desired, pepper sauce. Cover and simmer for 3-5 minutes, stirring occasionally.

CREOLE CRAB AND CORN CHOWDER

Steps:

• Melt butter in a Dutch oven over medium heat; stir in onion, jalepeno peppers, celery, and a pinch of salt. Cook until onions are soft and translucent, 7 to 10 minutes.
• Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds.
• Sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes.
• Pour 2 1/2 cups water, 1/2 pound corn kernels, and 2 ounces crabmeat into the onion mixture; increase heat to medium-high and bring to simmer.
• Place 1 cup water, 1/2 pound corn kernels, and garlic into a blender. Cover and puree until smooth.
• Pour corn puree into the Dutch oven and bring mixture to a boil. Reduce heat to low; simmer until chowder is thicker and the color deepens, about 45 minutes.
• Stir 6 ounces of crabmeat, paprika, and heavy cream into chowder. Season with salt and pepper to taste; garnish with green onions and a pinch of cayenne pepper.

MINI CORN DOG MUFFINS WITH CREOLE MUSTARD SAUCE

Steps:

• Preheat the oven to 375 degrees F and spray the mini muffin pan with nonstick spray.
• For the muffins: Whisk together the buttermilk, melted butter, sugar and egg in a medium bowl. In another medium bowl, whisk together the cornmeal, flour, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to combine. Don't overmix.
• Fill each mini muffin cup halfway with the batter. Gently push a piece of hot dog into the batter in each cup, being careful not to push it all the way to the bottom. Bake until the edges just start to brown and the muffins are cooked through, about 10 minutes.
• For the Creole mustard sauce: Meanwhile, whisk together the mustard, mayonnaise, honey, hot sauce and vinegar in a small bowl.
• Serve the mini corn dog muffins warm with the mustard sauce.

PAN-FRIED RED SNAPPER FILLET WITH CORN CREAM CREOLE SAUCE

Steps:

• In a large saucepan, heat the achiote oil over medium heat. Add the onions, bell peppers, tomato, chile peppers, garlic, cilantro, bay leaf, salt, and pepper, and stir-fry for about 4 minutes. Add the corn and fish stock and cook over medium heat for about 6 minutes. Remove from the heat and let cool slightly. Transfer to a blender process until smooth on high speed.* Pour the sauce through a fine strainer into a saucepan, add the evaporated milk, and warm over low heat.
• Dilute the cornstarch with 1 tablespoon water. Add to the saucepan, mix well, and incorporate the butter with a whisk. Taste for seasoning and and cook for about 5 minutes. Keep warm.
• Generously season both sides of the fish with salt and pepper. In a large nonstick skillet, heat the oil over high heat. When oil is hot, place the fillets in the skillet, skin side down, and cook for 3 minutes, without turning. Flip onto other side and cook for about 2 minutes. Remove from heat to a platter.
• Spoon the warm sauce in the center of each dinner plate. Top with a fish portion. Garnish with cilantro sprigs and the toasted and crushed coriander seeds.

~ MY CREOLE STEWED OKRA, CORN & TOMATOES ~

Steps:

• 1. In a medium iron skillet, over medium heat, add bacon fat, once hot add okra and onion - continue cooking until okra begins to brown , stickiness diminishes and onions are soft. Add garlic and cook another minute. Stirring occasionally.
• 2. Add corn, tomatoes, juice and seasonings. Continue cooking until well heated through and begins to thicken - 15 minutes. Right before serving I stir in some butter. Serve hot.
• 3. So good!

CONFETTI CORN BREAD–CRUSTED SHRIMP IN CREOLE FILLING

Steps:

• To prepare the filling, melt the butter in a large sauté pan or skillet over high heat. Add the onion, celery, and green bell peppers. Cook until the vegetables are tender, about 3 minutes. Stir in the garlic and Creole seasoning, and cook until the garlic is fragrant, about 1 minute. Sprinkle the flour over the vegetables and stir constantly, about 2 minutes, until slightly thickened. Add the diced tomatoes, tomato sauce, chicken broth, and bay leaf. Stir and bring to a simmer. Reduce the heat to medium, cover the pan with a lid, and cook for 5 minutes. Add the shrimp and heat through, about 2 minutes. Remove the bay leaf and pour the filling into an 8-by-8-inch square or round baking dish. Set aside in a warm area, while preparing the topping.
• To prepare the topping, preheat the oven to 375°F. Put the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Whip on medium speed until light and fluffy, about 2 minutes. Incorporate the eggs one at a time and mix until smooth. Add the green chiles, creamed corn, red and green bell peppers, the flour, cornmeal, baking powder, and salt. Mix on low speed until the mixture forms a soft batter.
• Carefully dollop the corn bread batter over the filling. Using an offset metal spatula, spread the batter smoothly across the top of the casserole, forming a thin layer. Place the baking dish on a baking sheet in the center of the oven. Bake until the topping is golden brown and the filling is bubbling around the edges, about 40 minutes. Remove from the oven to a cooling rack. Cut through the corn bread with a small knife. Scoop 6 to 8 generous portions of the filling and the corn bread into large soup bowls or onto plates.

CONFETTI CORN BREAD CRUSTED SHRIMP IN CREOLE FILLING

Steps:

• To prepare the filling, melt the butter in a large sauté pan or skillet over high heat. Add the onion, celery, and green bell peppers. Cook until the vegetables are tender, about 3 minutes. Stir in the garlic and Creole seasoning, and cook until the garlic is fragrant, about 1 minute. Sprinkle the flour over the vegetables and stir constantly, about 2 minutes, until slightly thickened. Add the diced tomatoes, tomato sauce, chicken broth, and bay leaf. Stir and bring to a simmer. Reduce the heat to medium, cover the pan with a lid, and cook for 5 minutes. Add the shrimp and heat through, about 2 minutes. Remove the bay leaf and pour the filling into an 8-by-8-inch square or round baking dish. Set aside in a warm area, while preparing the topping. To prepare the topping, preheat the oven to 375°F. Put the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Whip on medium speed until light and fluffy, about 2 minutes. Incorporate the eggs one at a time and mix until smooth. Add the green chiles, creamed corn, red and green bell peppers, the flour, cornmeal, baking powder, and salt. Mix on low speed until the mixture forms a soft batter. Carefully dollop the corn bread batter over the filling. Using an offset metal spatula, spread the batter smoothly across the top of the casserole, forming a thin layer. Place the baking dish on a baking sheet in the center of the oven. Bake until the topping is golden brown and the filling is bubbling around the edges, about 40 minutes. Remove from the oven to a cooling rack. Cut through the corn bread with a small knife. Scoop 6 to 8 generous portions of the filling and the corn bread into large soup bowls or onto plates.

CREOLE CORN BREAD

Steps:

• In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda.
• In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet.
• Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.

OKRA AND CORN CREOLE

Steps:

• 1. Coat a large nonstick skillet with cooking spray; place over medium-high heat, until hot. Add green pepper and onion; sauté 3 minutes, or until tender.
• 2. Add corn and water, to vegetables in skillet, stirring well. Cover and cook, over medium heat 5 minutes; stir gently, and cook an additional 5 minutes.
• 3. Add chopped tomato with juice and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Add okra; cover and simmer 5-7 minutes, or until okra is tender. Makes 12 servings.

CREOLE CORN AND CRAB HAND PIES WITH ENDIVE SLAW AND COMEBACK SAUCE

Steps:

• For the endive slaw: In a bowl, mix together the endive, onion, chives, parsley, vinegar, olive oil and honey. Add salt and pepper to taste. Marinate at room temperature for 15 minutes.
• For the hand pies: Preheat the oven to 400 degrees F. Prepare a grill for medium heat.
• Oil and grill the corn, turning often, until golden brown. Let cool, then cut the kernels from the cob.
• Heat the butter and oil in a skillet over medium-high heat. Add the onions, peppers, celery and greens onions and cook until translucent. Let cool.
• Add the crabmeat, corn kernels, parsley, breadcrumbs, cayenne, crab boil seasoning and lemon juice. Add salt and pepper to taste and fold in the creme fraiche.
• Lay out the crescent rolls on a work surface. Top each with a couple tablespoons of the filling, then fold into triangles and seal tightly. Brush with egg wash. Bake for 10 to 12 minutes, until golden brown.
• For the comeback sauce: Combine the mayonnaise, ketchup, cornichons, lemon juice, hot sauce, Worcestershire and salt and pepper taste in a bowl. Mix well. Cover and refrigerate until ready to serve. (Makes 2 cups.)
• To serve, spoon some comeback sauce onto plates. Slice the hand pies in half and arrange on top of the sauce. Top with slaw.

CREOLE CORN

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving drippings., Saute onion and peppers in drippings until tender. Add tomatoes and bay leaves. Cook, uncovered, over medium-low heat for 10 minutes. , Add corn; simmer, uncovered, for 10 minutes or until corn is tender. Discard bay leaves. Stir in seasonings. Sprinkle with bacon.

CREOLE CORN CHOWDER

Steps:

• In a large skillet over medium heat, fry the bacon until crisp and set aside.
• Saute the onion, bell peppers, and celery in 2 tablespoons bacon drippings 10 minutes, stirring occasionally.
• Add the minced garlic, black and cayenne pepper, bay leaf, thyme, salt, and tasso and cook for 1 minute.
• While the vegetables are sauteeing, add the crumbled cooked bacon, carrots, potatoes, corn, creamed corn and chicken stock to your crock pot.
• Transfer the sauteed veggie mixture to the crock pot.
• Stir to mix, cover and cook on high for 6-7 hours.
• Turn crock pot to high and add the cream and green onion and cook an additional 30 minutes.

CREOLE CORN CASSEROLE

Steps:

• Preheat oven to 400-degrees.
• Prepare a 9x9-inch baking dish (lightly grease and flour).
• Place all five ingredients into a bowl and mix thoroughly.
• Pour into the prepared dish and bake 50-60 minutes in preheated oven. or until it turns golden brown.
• Options:.
• The options and the amounts are only suggestions. Omit, increase, or decrease to your preference.
• The Creole Seasoning is very hot. You may want to try it first with 1/2 teaspoon, then adjust for later trials.

CREOLE SWEET POTATOES, CORN AND SQUASH BAKE

Steps:

• Preheat the oven to 190°C.
• Add the sweet potatoes to a saucepan of boiling water.
• Simmer uncovered over medium heat for 6 minutes.
• Add the squashes and simmer for 4 minutes, or until both vegetables are nearly tender but not too soft.
• Drain and rinse the vegetables with cold water.
• Cut squashes and sweet potatoes into 2 centimeter dice (a little smaller than 1 inch).
• Heat the oil in a medium saute pan.
• Add the onion, pepper and celery and cook over medium low heat, stirring, until onion begins to brown, about 7 minutes.
• Add garlic and cook for another 1/2 minute.
• Add the tomatoes, bay leaf, paprika, salt and pepper and bring to a boil.
• Cook uncovered over medium heat, stirring often, for 10 minutes or until the sauce is thick.
• Discard the bay leaf.
• Add the oregano, thyme and hot sauce to taste.
• Add the squash, corn and sweet potatoes to the sauce.
• Season to taste with salt and pepper.
• Spoon into a 2-liter casserole.
• Cover and bake for 25 to 30 minutes or until the vegetables are tender.

CREOLE CORN

Steps:

• Fry bacon pieces.
• Add corn, tomatoes, green pepper, onion and
• okra, if using.
• Cook 30 to 45 minutes so as not to be soupy.

EASY CORN CREOLE

Steps:

• 1. This is the book where the original recipe was found. A great book USING easy to find everyday ingredients. I used fresh corn off the cobb if you use frozen the prep time will be less.
• 2. Chop onions and bell pepper and set aside till needed.
• 3. Remove corn from cob with a sharp knife if using fresh. Make it easier to remove by placing a soup/cereal bowl upside down in a larger bowl, then rest the cob on the smaller bowl, and cut along the sides of the corn to remove kernels.
• 4. Add the coconut oil to a large skillet, then heat over medium high heat. Add the onions and chopped peppers and cook for 5-7 minutes till transparent.
• 5. Then add the drained diced tomatoes and stir to blend together, add the spices, add salt if desired.
• 6. Add the corn and continue to cook over medium high heat, stirring frequently to prevent sticking.
• 7. These are the main ingredients used in this recipe. Adding the 2 Tbs of REAL Bacon bits ONLY ADDED 50 CALORIES TO THE entire dish, & it packs a lot of flavor. Just 149 calories for one serving.
• 8. When the vegetables are tender after about 5 to 7 minutes, add the real bacon bits, stir, then top mixture with shredded cheddar cheese. TURN OFF HEAT. Then cover skillet with lid to allow cheese to melt.
• 9. Serve immediately while still hot.

CREOLE CORN MUFFINS

Steps:

• Blend eggs, milk, and shortening together.
• Combine flour, salt, baking powder, sugar, and cornmeal.
• Add green pepper, onion, pimento, and cheese.
• Pour milk mixture into the cornmeal mixture.
• Stir just until mixed.
• Pour batter into hot greased muffin cups1/2 full.
• Bake at 400* for 25-30 minute.

CREOLE CORN SALAD

Steps:

• Remove the husks and silk from the corn. Rinse and clean corn and allow to dry. Place whole corn on sheet pans and baste evenly on all sides with pan and grill oil. Place corn in a 450 degree convection oven and bake for 25 to 35 minutes or until golden brown. Allow to cool. Remove kernels from corn and thoroughly mix with remaining ingredients.

CREOLE CORN

Steps:

• 1. Cook onion in butter until lightly browned. Add tomatoes, sugar, seasonings and corn. Simmer 10 minutes. Add green pepper and simmer 5 minutes longer. Makes 4 servings.