Supreme Creole Crab Boil 
Finger Lickin Sticky Chicken
Get ready to lick your fingers clean—this sticky chicken by @southernvibin is the ultimate blend of…
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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