Supreme Creole Crab Boil 
Tony’s Cajun Teriyaki Chicken
Sweet meets heat in this Cajun Teriyaki Chicken recipe by @CreoleSeoul! It’s a mouthwatering meal that’ll…
Get RecipeThis fresh corn salad by Chef Cory Bahr is full of the perfect blend of creamy Creole flavors making it a great side for almost any tailgating dish.
Shop Tony's Flavors In This Recipe
Kitchen Tip : Grilled Corn Salad with Lime Crema
Ingredients
-
3 Ears of Corn
-
1 Teaspoon Tony’s Supreme Crab Boil
-
1 Tablespoon Olive Oil
-
One Jalapeño, Finely Diced
-
1 Bunch Green Onion
-
Juice of 1 Lime
-
1 Cup Sour Cream
-
1 Bunch Cilantro
- Clear
Directions
Making Corn Salad:
- On a tray, oil your ears of corn, seasoning with Tony’s Supreme Crab Boil as you go.
- Grill your corn on high for 3-5 minutes until you get a nice even char all the way around.
- Cut your corn off the cob and combine in a bowl with your jalapeño and green onion.
Making the Lime Crema:
- Whisk together the sour cream and lime juice in a bowl.
Assembling the Salad:
- Add two tablespoons of crema to the corn salad to bring it together. Add cilantro.
- To a plate, add two tablespoons of crema then top it with the corn salad and finish with more Tony’s Supreme Crab Boil and cilantro.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Tony’s Halloween Crostini
Get spooky with these Halloween Crostini by @ChefBradleyBayou! This candy corn-inspired spread, plus plenty of Tony's…
Get Recipe