Best 11 Creole Corn Recipes

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Creole corn is a dish that is made with corn, bell peppers, onions, and tomatoes. It is a popular dish in Louisiana and is often served as a side dish or main course. The dish is also known as corn maque choux, and it is believed to have originated in the 18th century. Creole corn is a delicious and versatile dish that can be made with a variety of ingredients. This article provides three different recipes for Creole corn: a traditional recipe, a vegetarian recipe, and a spicy recipe. So whether you are looking for a classic Creole corn dish or something with a little more kick, you are sure to find a recipe that you will enjoy.

Let's cook with our recipes!

CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS



Creole Caesar Salad With Corn Bread Croutons image

My love for okra began as a child and continues to border on just this side of insanity. I love okra. As a young boy, I would smuggle a brown bag full of fried okra into the movies as my better-than-popcorn snack. On Sunday nights, I was famous for making fried okra and creamed corn sandwiches with fresh slices of tomato and loads of Duke's mayonnaise. Years later, while studying in Italy, I realized that Italians also took leftover vegetables and made sandwiches. All you need are cold vegetables, bread, and mayo. The Caesar salad treatment makes this lighter than a sandwich, although if you want to give it more heft, you can add shrimp, chicken, or duck.

Provided by Alexander Smalls

Categories     Summer     Salad     Corn     Okra     Dinner

Yield 6 servings

Number Of Ingredients 21

For the salad:
2 cups Fried Okra
2 heads romaine lettuce, leaves separated
1 cup cooked fresh corn kernels, chilled
2½ cups cubed corn bread, toasted
½ cup sliced grape tomatoes
½ cup sliced seedless cucumber
¼ cup sliced red onion
Creole Caesar Dressing (recipe follows)
For the Creole Caesar dressing:
⅔ cup extra-virgin olive oil
3 garlic cloves, peeled
2 tablespoons chopped onion
2 tablespoons red wine vinegar
½ roasted red bell pepper
1 tablespoon finely chopped celery
1 teaspoon light brown sugar
¼ teaspoon cayenne pepper
2 tablespoons mayonnaise
¼ cup grated Parmesan cheese
Salt and pepper

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



Corn Okra Creole image

This dish is representative of my area of the country, and particularly the Texas-Louisiana border. The okra, corn and Creole seasonings are all popular here. -Ruth Aubey, San Antonio, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 cup chopped green pepper
1/2 cup chopped onion
3 tablespoons canola oil
2 cups fresh or frozen corn or 1 can (15-1/4 ounces) whole-kernel corn
1-1/2 cups sliced fresh or frozen okra
3 medium tomatoes, peeled and chopped (1-1/2 cups)
1 tablespoon tomato paste
1/4 teaspoon dried thyme
Salt to taste
1/4 teaspoon coarsely ground pepper
1/2 teaspoon hot pepper sauce, optional

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.

Nutrition Facts : Calories 147 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

CREOLE CRAB AND CORN CHOWDER



Creole Crab and Corn Chowder image

Ideally you would make this in the middle of summer with ears of fresh, sweet-as-sugar corn. You can also make a perfectly fine version of this chowder using a premium-quality, extra-sweet, frozen corn.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h25m

Yield 6

Number Of Ingredients 19

2 tablespoons butter
½ cup diced onion
½ cup chopped jalapeno peppers
½ cup diced celery
1 pinch salt
½ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon cayenne pepper
1 ½ tablespoons all-purpose flour
2 ½ cups water
½ pound sweet corn kernels
2 ounces fresh crabmeat
1 cup water
½ pound sweet corn kernels
2 cloves peeled garlic
6 ounces fresh crabmeat
¼ cup heavy cream
1 teaspoon Spanish paprika (preferably sweet)
1 bunch thinly sliced green onion for garnish
1 pinch cayenne pepper

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.

Nutrition Facts : Calories 196.9 calories, Carbohydrate 21.8 g, Cholesterol 45.8 mg, Fat 9 g, Fiber 3.9 g, Protein 10.5 g, SaturatedFat 4.9 g, Sodium 217 mg, Sugar 4.4 g

CONFETTI CORN BREAD–CRUSTED SHRIMP IN CREOLE FILLING



Confetti Corn Bread–Crusted Shrimp in Creole Filling image

Provided by Mary Cech

Categories     Bread     Shellfish     Vegetable     Appetizer     Side     Bake     Dinner     Lunch     Seafood     Shrimp     Fall     Tailgating     Potluck     Chile Pepper     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6-8 servings

Number Of Ingredients 26

Creole Shrimp Filling
4 tablespoons unsalted butter
1 medium onion, chopped
2 stalks celery, thinly sliced
1/2 green bell pepper, chopped
2 cloves garlic, minced
1 tablespoon Creole seasoning
2 tablespoons flour
One 14-ounce can diced tomatoes
1/2 cup tomato sauce
1 cup chicken broth
1 bay leaf
8 ounces bay shrimp
Topping
1/2 cup (1 stick) unsalted butter at room temperature
2 teaspoons granulated sugar
2 eggs at room temperature
1/4 cup peeled and diced mild green chiles, fresh or canned (drained)
1/2 cup corn kernels
1/2 cup canned cream-style corn
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped green bell pepper
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt

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.

PAN-FRIED RED SNAPPER FILLET WITH CORN CREAM CREOLE SAUCE



Pan-fried Red Snapper Fillet with Corn Cream Creole Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons achiote oil
2 tablespoons onions, finely chopped
3 tablespoons red and green peppers, finely chopped
1 small tomato, peeled, seeded, and chopped
2 sweet chile peppers (Serrano or Anaheim), finely chopped
2 cloves garlic, finely chopped
2 sprigs fresh cilantro, plus extra sprigs, for garnish
1 bay leaf
Salt and pepper
4 cups fresh corn, cut from cobs
1 cup fish stock
1/2 cup evaporated milk
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon butter, softened
2 pounds fresh red snapper fillet, cut into 4 pieces
4 tablespoons olive oil
Lightly toasted and crushed coriander seeds, for garnish

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 ~



~ My Creole Stewed Okra, Corn & Tomatoes ~ image

Being my hubby's from the south, he loves his Okra and I actually acquired a taste for it, once I learned to grow and cook it. This was one of the first of many Okra recipes I've put together, sort of based on one he tried explaining, that his mother would make. He enjoyed mine so much, that he requests it all of the time,...

Provided by Cassie *

Categories     Other Side Dishes

Time 35m

Number Of Ingredients 10

2 Tbsp bacon drippings
1 - 16 oz bag of frozen okra slices, thawed or 2 cups fresh, sliced
1 medium onion, chopped
1 clove garlic
1 - 15 oz can, chopped tomatoes & juice
1 - 11 oz can, whole kernel corn with jalapenos ( drained ), or use plain - frozen can be used as well _ or even fresh
1 tsp creole seasoning
fresh cracked black pepper - to taste
pinch sugar if tomatoes are bitter
1/2 Tbsp butter - optional

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!

CREOLE CORN BREAD



Creole Corn Bread image

This unique recipe combines cornmeal, creamed corn and cooked rice. Although my Southern heart is devoted to straight-up no-flour, no-sugar cornbread made with buttermilk, I'll admit it strays from time to time. Recipe found at Taste of Home's website.

Provided by Pinay0618

Categories     Quick Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

2 cups cooked rice
1 cup yellow cornmeal
1/2 cup chopped onion
1 -2 tablespoon seeded chopped jalapeno pepper
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup milk
1/4 cup canola oil
1 (16 1/2 ounce) can cream-style corn
3 cups shredded cheddar cheese
additional cornmeal

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.

Nutrition Facts : Calories 173.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 38.1, Sodium 382.8, Carbohydrate 25.5, Fiber 1.4, Sugar 1.7, Protein 4

CREOLE CORN



Creole Corn image

Colorful veggies combine with bay leaf and bacon in this zippy Southern-style side dish from field editor Joyce Turley of Slaughters, Kentucky.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4-6 servings.

Number Of Ingredients 8

4 bacon strips, diced
1 small onion, thinly sliced
1/4 cup each chopped green pepper and sweet red pepper
2 cups chopped seeded tomatoes
1 to 2 bay leaves
2 cups fresh or frozen corn, thawed
2 teaspoons Creole seasoning
1/4 teaspoon pepper

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.

Nutrition Facts :

CREOLE CORN CHOWDER



Creole Corn Chowder image

Spicy and sweet - a delicious twist on traditional corn chowder. From Joe Simmer's Creole Slow Cookin' cookbook with a few changes for our tastes. I often dice the vegetables (except carrots and potatoes which I chop while the bacon is cooking) the day before cooking to save time. It's a lot of chopping but sooooo worth it! Enjoy!

Provided by Candy C

Categories     Chowders

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 19

4 slices bacon
1 onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 celery ribs, diced
1 teaspoon garlic, minced
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 bay leaf, crushed
1/2 teaspoon thyme
1 teaspoon kosher salt
1/4 lb tasso, chopped (or smoked sausage or ham if you can't get tasso)
2 large carrots, diced
1/2 lb red potatoes, chopped
1 lb corn kernel, frozen, thawed
2 (14 1/2 ounce) cans creamed corn
1 (14 1/2 ounce) can chicken stock or 1 (14 1/2 ounce) can chicken broth
1 cup heavy cream
3 green onions, chopped

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.

OKRA AND CORN CREOLE



Okra and Corn Creole image

This is a traditional southern recipe. Best, if using fresh summer vegetables, but still a delicious side using frozen vegetables and ripe tomatoes, from the grocery or canned. When using fresh okra, use small to medium sized pods, for tenderness. From Cooking Light Cookbook 1994, with a slight tweak.

Provided by Sharon Colyer

Categories     Vegetables

Time 1h10m

Number Of Ingredients 13

vegetable cooking spray
2 c sliced okra, fresh or frozen (best with fresh)
1 c chopped green pepper
1/2 medium chopped onion
2 1/2 c fresh corn off of the cob (about 3 ears) or frozen (best with fresh)
1/2 c water
2 can(s) (14 1/2 oz each) whole tomatoes chopped with juice* (use fresh tomatoes, if you have them.)
2 Tbsp tomato paste*
1/2 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1/4 tsp hot sauce
(*these items were originally listed as "no-added-salt". you may use these, if you like.)

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



CREOLE CORN image

Very good

Provided by Joanne Sarver

Categories     Vegetables

Time 25m

Number Of Ingredients 8

1 onion, chopped
2 1/2 c tomatoes, peeled and chopped
1 tsp sugar
1 tsp salt
1/4 tsp pepper
2 c whole kernel corn
1/2 green pepper, chopped
2 Tbsp butter

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.

Tips:

  • To achieve the perfect balance of flavors, use fresh, high-quality ingredients.
  • Don't be afraid to experiment with different types of corn. White, yellow, and bicolor corn all have their own unique flavor profiles.
  • If you can't find fresh corn, frozen corn is a good alternative. Just be sure to thaw it completely before using.
  • Cook the corn over medium heat to prevent it from burning.
  • Season the corn with salt, pepper, and other spices to taste.
  • Serve the corn immediately after cooking to enjoy it at its best.

Conclusion:

Creole corn is a delicious and versatile dish that can be enjoyed as a side dish, snack, or even a main course. With its smoky, sweet, and spicy flavors, it's sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting way to enjoy corn, give Creole corn a try. You won't be disappointed!

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