Monday, October 25, 2010
JB's Creole Corn with Husk
This is one great way to do corn and it is a pretty simple recipe. First clean your corn and leave the husk on.
Next, take a brush and coat the ear of corn with some Cajun Creole butter sauce. Wrap the husk back around the corn and tie off the end with some butcher twine.
Cook the corn in a cast iron skillet with a can of beer which will add moisture and keep the corn from burning. You can also add more Creole sauce to the cornhusk while cooking.
After the husk brown up nicely, serve them up!! It will not last long. When I make this corn, there is never leftovers.
Here is what I like to fix up with the corn!
Chicken, sausage and ribs. These Chickens were beer butt chickens that really turned out great!