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easy corn creole

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

The original recipe for this dish came from the cookbook OLD FARMERS ALMANEC EVERYDAY COOKBOOK. I used coconut oil instead of vegetable or canola oil, and I added a bit of Cajun spice to add a bit more flavor without adding calories. You can omit the cheese all together if you want to eliminate even more calories. I chose to add it but use less than called for, since I had never had corn with cheddar cheese before. We really loved it. Next time I will look for a lower fat variety cheese but I used what I had on hand. This was a very tasty dish and we will have it again. We LOVED IT.

(1 rating)
yield 8 average portions
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For easy corn creole

  • 2 Tbsp
    coconut oil
  • 1 tsp
    black pepper
  • 1 tsp
    cajun spice
  • 1 c
    chopped yellow onions
  • 1 lg
    green bell pepper, chopped
  • 2 c
    diced tomatoes (i used canned tomatoes drained)
  • 1 tsp
    sugar
  • 2 c
    corn (fresh or frozen)
  • 2 Tbsp
    real bacon bits (i used hormel)
  • 2/3 c
    shredded cheddar cheese (original used 1 1/2 cups)

How To Make easy corn creole

  • 1
    This is the book where the original recipe was found. A great book USING easy to find everyday ingredients. I used fresh corn off the cobb if you use frozen the prep time will be less.
  • 2
    Chop onions and bell pepper and set aside till needed.
  • 3
    Remove corn from cob with a sharp knife if using fresh. Make it easier to remove by placing a soup/cereal bowl upside down in a larger bowl, then rest the cob on the smaller bowl, and cut along the sides of the corn to remove kernels.
  • 4
    Add the coconut oil to a large skillet, then heat over medium high heat. Add the onions and chopped peppers and cook for 5-7 minutes till transparent.
  • 5
    Then add the drained diced tomatoes and stir to blend together, add the spices, add salt if desired.
  • 6
    Add the corn and continue to cook over medium high heat, stirring frequently to prevent sticking.
  • 7
    These are the main ingredients used in this recipe. Adding the 2 Tbs of REAL Bacon bits ONLY ADDED 50 CALORIES TO THE entire dish, & it packs a lot of flavor. Just 149 calories for one serving.
  • 8
    When the vegetables are tender after about 5 to 7 minutes, add the real bacon bits, stir, then top mixture with shredded cheddar cheese. TURN OFF HEAT. Then cover skillet with lid to allow cheese to melt.
  • 9
    Serve immediately while still hot.
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