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August’s #Corn Recipe of the Month



12 fresh ears of corn cut

1 onion, chopped

1 bell pepper, chopped

2 pods of garlic, minced

1 cup onion tops, chopped

1 cup parsley leaves, chopped

1 can Rotel tomatoes, diced

1/2 cup salad oil

salt and pepper to taste

1 stick butter

2 lbs. Crawfish tails

Optional: Heavy cream to taste

Note: If you do not have crawfish, this recipe will stand alone without it.


Shuck corn away from cob (cut corn away) and have ready.

To cook Corn: In a cast aluminum pot, heat salad oil then add corn and smother – cook until tender.

Smother bell pepper, onions, garlic, celery, parsley and onion tops until tender but NOT brown. Add corn and a small amount of water. Cook covered for about 20 minutes, stirring occasionally, until all ingredients are cooked.

In another aluminum pot, melt butter. Add the crawfish, Rotel tomatoes and the juice. Cook until crawfish are red, about 10-15 minutes. Add corn mixture to this. Season with salt and pepper. Simmer for about 20-30 minutes for flavors to mix well. Serve hot over rice.

Source: Arizona Crawfish Co.

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