Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Cajun Milk-Boiled Corn on the Cob Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 3 reviews

This Cajun Milk-Boiled Corn on the Cob is a flavorful twist on a classic summer side dish. Corn on the cob is simmered in a rich and creamy mixture of coconut milk, honey, garlic, and bold Cajun and Old Bay seasonings, imparting a spicy, sweet, and buttery taste that makes every bite irresistible. Garnished with fresh parsley and served hot, this dish complements any main course or can be enjoyed on its own.

  • Total Time: 30 minutes
  • Yield: 12 servings

Ingredients

Corn

  • 6 ears fresh corn on the cob, shucked and cut in half

Liquid and Seasonings

  • 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, to taste
  • Fresh ground black pepper, to taste
  • Hot sauce, to taste (preferably Louisiana-style)
  • 12 tablespoons unsalted butter, cut into pats
  • Fresh chopped parsley, for garnish

Instructions

  1. Prepare the simmering liquid: In a large Dutch oven (5 quarts or larger) over medium-high heat, combine the water and coconut milk. Stir to combine and bring this mixture to a boil, then reduce heat to a simmer.
  2. Add seasonings and butter: Add the minced garlic, honey, Creole Cajun seasoning, Old Bay seasoning, kosher salt, fresh ground black pepper, a few dashes of hot sauce, and the pats of unsalted butter to the simmering liquid. Stir well until everything is evenly combined, and let the mixture continue to simmer gently for about 5 minutes to allow the flavors to meld.
  3. Cook the corn: Carefully add the corn nibblers (halved corn cobs) to the pot, making sure that most of the corn is submerged in the liquid. Let the corn boil gently in the mixture for about 15 minutes, or until the corn is tender. Stir occasionally to ensure even cooking and flavor distribution.
  4. Serve: Remove the pot from heat. Garnish the creamy, spiced corn with fresh chopped parsley. Serve the corn hot, either as a delicious standalone treat or as a flavorful side dish alongside your favorite main entrees. Enjoy!

Notes

  • Using full-fat coconut milk adds a creamy, rich texture and subtle sweetness that complements the spices beautifully.
  • Adjust the amount of hot sauce according to your preferred level of spiciness.
  • Butter pats melt into the simmering liquid, adding richness and depth to the flavor.
  • Fresh parsley adds a bright, fresh finish and a pop of color.
  • The Dutch oven is ideal for even simmering and cooking of the corn in the flavorful liquid.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Cajun

Find it online: https://dishiary.com/cajun-milk-boiled-corn-on-the-cob-recipe/