Cajun Corn Sauté

Author: Canadian Living

This recipe is an adaptation of maque choux, a Cajun dish often made with cream. This version is lightened up by using broth instead.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2010

Ingredients

  • 2 tablespoons butter
  • 1 cup finely chopped sweet onion
  • 3 cups fresh corn kernels
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon smoked sweet paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup sodium-reduced chicken broth

Method

In large skillet, melt butter over medium heat; cook onion, stirring often, until softened and translucent, about 5 minutes.

Stir in corn, sugar, paprika, salt, pepper and cayenne pepper; cook, stirring, until film forms on pan, 3 to 5 minutes.

Meanwhile, in saucepan, heat broth over medium-high heat. Add 1/4 cup (60 mL) to corn mixture, stirring until almost evaporated, 2 to 3 minutes. Repeat 3 times until corn is tender and almost all liquid is absorbed.

Nutritional facts Per serving: about

  • Sodium 352 mg
  • Protein 5 g
  • Calories 178.0
  • Total fat 7 g
  • Potassium 307 mg
  • Cholesterol 15 mg
  • Saturated fat 4 g
  • Total carbohydrate 29 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cajun Corn Sauté

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