Creamy Cajun Corn

Ingredients

• corn (The transcript does not specify the amount; it is added to an aluminum tray or skillet.)
• garlic powder (To taste.)
• onion powder (To taste.)
• pepper (To taste.)
• Tony Chachere's salt-free Creole seasoning (To taste; the transcript identifies the brand as Tony's No Salt.)
• paprika (To taste; some is used before baking and the rest for finishing.)
• butter (Cut into pieces.)
• fresh garlic (The transcript does not specify the amount or preparation.)
• grated Parmesan cheese (Added before baking and again on top at the end.)
• heavy cream (Also known as heavy whipping cream.)
• parsley (For finishing.)

Steps

1. 1

   Place the corn in an aluminum tray or any other oven-safe baking dish.

2. 2

   Season the corn with garlic powder, onion powder, and pepper.

3. 3

   Add the salt-free Tony Chachere's Creole seasoning and paprika.

4. 4

   Distribute the butter pieces over the top.

5. 5

   Add the fresh garlic.

6. 6

   Add the grated Parmesan cheese and pour the heavy cream over the corn.

7. 7

   Cover the dish and bake at 400 °F for approximately 45 minutes.

8. 8

   After 45 minutes, shake the dish to thoroughly mix the corn and sauce.

9. 9

   Top with more Parmesan cheese, along with parsley and a little more paprika.

10. 10

    Return the dish to the oven for 5 more minutes.

11. 11

    Serve the corn with a spoonful of the creamy sauce on top.

Notes

The source does not provide exact ingredient quantities. The transcript indicates that the dish should be baked covered, but does not specify what material should be used to cover it. The recipe is based primarily on the audio transcript; the visible text confirms the onion, Creole seasoning, and Parmesan.

Nutrition per serving

• side dish
• appetizer
• baked
• Cajun
• creamy
• vegetarian