Description
This Cajun Milk-Boiled Corn on the Cob recipe features tender corn on the cob swimming in a flavor-filled, creamy broth. The corn is bathed in a blend of Cajun spices, garlic, and more that make it extra decadent and rich. It’s wildly easy to bring together and makes for one epic side dish to accompany your favorite main entrees!
Ingredients
- 6 ears fresh corn on the cob, shucked & then cut in half
- 3 cups water
- 2 (13.5-ounce) cans full fat coconut milk, room temperature
- 2 tablespoons minced garlic
- 2 tablespoons honey
- 1 tablespoon Creole Cajun Seasoning– homemade or store-bought
- 2 teaspoons Old Bay seasoning
- Kosher salt & fresh ground black pepper, to taste
- Hot sauce, to taste (preferably Louisiana-style)
- 12 tablespoons unsalted butter, cut into pats- see notes
- Fresh chopped parsley, for garnish
Instructions
- In a large dutch (about 5 quarts or larger) oven over medium-high heat, combine the water and coconut milk and stir to combine. Bring the liquid to a boil and then reduce to a simmer. Add the minced garlic, honey, Cajun + Old Bay seasoning, salt/pepper to taste, a few dashes of hot sauce, and butter pats. Stir the mixture until well combined. Let the mixture continue simmering for about 5 minutes.
- Then carefully add the corn nibblers to the pot and ensure that most of the corn is submerged under the liquid. Let the corn boil in the mixture for about 15 minutes or until tender, carefully stirring the corn every so often.
- Remove the corn from heat and garnish with fresh chopped parsley. Serve the creamy corn as-is or alongside your favorite main entrees. Enjoy!
Notes
- Butter note: Feel free to use traditional butter or plant-based (vegan) butter.
- Please read blog post in its entirety for more tips + tricks.