Ingredients40 m servings 211 cals
- Using a sharp knife, cut corn kernels from the cob into a large bowl. Into the same bowl, scrape the cobs with the dull side of the knife to release any juice left in the cob. Set aside.
- Melt butter in a large skillet over medium heat. Add the onion, bell pepper and tomatoes, and cook and stir until the onion is tender, about 10 minutes. Add the corn, crawfish, green onions, sugar, salt, black pepper, and cayenne and cook and stir until corn is tender, about 10 minutes.
- You can leave out the crawfish for a vegetarian side dish, or you can substitute fresh shrimp if crawfish is hard to find.
Per Serving: 211 calories; 7.6 g fat; 28.7 g carbohydrates; 11.3 g protein; 74 mg cholesterol; 377 mg sodium. Full nutrition
ReviewsRead all reviews 3
This recipe is superb. I used fresh green prawn intead & served it with fresh home made damper. So simple but s iimmpressive...
Used shrimp since a crawfish has never been seen in this neck of the woods and substituted sambal oelek for the cayanne. Served over brown rice. Nice balanced flavour. Will make again when fresh...