Supreme Creole Crab Boil 
Creole-Style Ranch Salad Dressing 
Original Creole Seasoning 
Cajun Cheddar Biscuit Chicken Sandwiches
With layers of delicious Cajun flavor throughout the succulent, marinated chicken to the flaky, buttery biscuits,…
Get RecipeThis classic Mexican street corn on the cob is covered in a creamy, zesty, Creole-flavored sauce and then topped with cheese, and as @flychefaldenb says, it’s the best way to serve corn for any meal.
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Ingredients
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4 Whole Corn on the Cob
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1 Quart Water
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Tony’s Supreme Creole Crab Boil
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1/3 Cup Tony’s Creole-Style Ranch Salad Dressing
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1/3 Cup Sour Cream
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1 Teaspoon Tony’s Original Creole Seasoning
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1 Tablespoon Cilantro, Chopped + More for Garnish
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Zest of 1 Lime
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1/2 Cup Parmesan or Cojita Cheese, Grated
- Clear
Directions
- Bring a large pot of water and Tony’s Supreme Creole Crab Boil to a boil and add the corn.
- Cook the corn for 3 minutes. Turn the fire off and let corn soak while you prepare mixture.
- In a bowl, add Tony’s Creole-Style Ranch Salad Dressing, sour cream, cilantro, lime zest and Tony’s Original Creole Seasoning. Mix until well blended.
- Remove corn from water.
- Optional – char the corn on all sides on the grill.
- Add a generous amount of the mixture onto each corn. Roll and sprinkle the corn in grated cheese.
- Top with more fresh cilantro and Tony’s Original Creole Seasoning and enjoy!
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