I love corn and have to have it every Thanksgiving. It adds a nice crispy texture next to the creamy potatoes and casseroles. Back when I was an amateur cook, I used to serve them straight out of a can with some butter, salt, and pepper. Now I’ve graduated to cutting them off the cob and increasing the number of ingredients used.
I made up this particular recipe on the fly this year when trying to come up with a corn side dish. Fresh corn off the cob tastes so much nicer than canned corn. The Creole spice adds a little kick. It’s so easy to make, if the Blind can Cook it, you can too.