Supreme Creole Crab Boil 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
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.
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Kitchen Tip : Grilled Corn Salad with Lime Crema
Ingredients
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3 Ears of Corn
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1 Teaspoon Tony’s Supreme Crab Boil
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1 Tablespoon Olive Oil
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One Jalapeño, Finely Diced
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1 Bunch Green Onion
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Juice of 1 Lime
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1 Cup Sour Cream
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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.
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from our Cajun Country Cookbook
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