Cajun Corn "Maque Choux" (The Apothecary Way)

• Yields: 4 servings

• Prep time: 10 mins | Cook time: 15 mins

Ingredients

• 1 tsp K&Co. Apothecary Cravin’ Cajun Seasoning

• 4 cups Corn (Fresh off the cob is best, but frozen/thawed works perfectly)

• 1 tbsp Butter

• 1 Small Onion, diced

• 1 Green Bell Pepper, diced

• 1 Stalk Celery, diced (The "Holy Trinity")

• 1/2 cup Heavy Cream or Half & Half

• Optional: Diced bacon or tasso ham for extra smokiness.

Instructions

1. The Sizzle: If using bacon, cook it in a large skillet until crispy. If not, melt the butter over medium-high heat.

2. The Holy Trinity: Add the onion, bell pepper, and celery. Sauté for 5 minutes until soft. This is the foundation of all great Cajun cooking.

3. The "Cravin’" Toast: Stir in the corn and 1 tsp of Cravin’ Cajun.

   • Why? Letting the seasoning hit the hot pan with the corn "toasts" the paprika and cayenne, creating a deep, savory aroma that permeates the sweet corn kernels.

4. The Creamy Reduction: Pour in the heavy cream. Turn the heat down to medium-low and let it simmer for 5–7 minutes.

5. The Transformation: As the cream reduces, it will pick up the copper-red hue from the Cravin’ Cajun blend. The natural starches from the corn will thicken the sauce into a silky, spoonable consistency.

6. Serve: Garnish with fresh parsley or sliced green onions.