Ingredients
-
8 ears fresh corn, husked
-
¼ cup butter
-
1 onion, chopped
-
1 green bell pepper, chopped
-
2 tomatoes, chopped
-
1 pound frozen peeled crawfish tails, thawed
-
3 green onions, sliced
-
1 ½ teaspoons white sugar
-
1 teaspoon salt
-
2 teaspoons freshly ground black pepper
-
¼ teaspoon cayenne pepper (Optional)
Directions
-
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.
Tips
You can leave out the crawfish for a vegetarian side dish, or you can substitute fresh shrimp if crawfish is hard to find.
Nutrition Facts (per serving)
211 | Calories |
8g | Fat |
29g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 211 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 4g | 20% |
Cholesterol 74mg | 25% |
Sodium 377mg | 16% |
Total Carbohydrate 29g | 10% |
Dietary Fiber 4g | 14% |
Total Sugars 6g | |
Protein 11g | 23% |
Vitamin C 25mg | 28% |
Calcium 49mg | 4% |
Iron 1mg | 7% |
Potassium 487mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.