- Cuisine American
- Course Side
- Prep 10 min
- Cook 15 min
- Serves 4
Ingredients
- 2 cups organic sweet corn kernels
- 2 tbsp avocado oil
- 1 tbsp grass-fed butter
- 1 tsp organic wildflower honey
- 2 tsp authentic cajun seasoning (ensure no fillers)
- 1/4 cup organic heavy cream
- 1/4 tsp smoked paprika
- Pinch of sea salt
Clean swaps
How we upgrade the restaurant version with better ingredients.
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Reorder the shelf-stable staples for this recipe.
What you'll need
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned. Compare options →
- Enameled Dutch oven — Even heat for soups, braises, and one-pot mains. Compare options →
Instructions
- Heat the avocado oil and grass-fed butter in a large skillet over medium heat.
- Add the organic corn kernels to the pan and sauté for about 5 minutes, stirring occasionally.
- Reduce heat to low and stir in the cajun seasoning and smoked paprika, letting them toast for about 30 seconds to bloom the spices.
- Pour in the wildflower honey and heavy cream, stirring until the mixture begins to bubble.
- Simmer gently for another 5 minutes until the sauce thickens slightly and coats the corn.
- Season with a pinch of sea salt and serve immediately while warm.
FAQ
Is this Wingstop-Style Cajun Corn gluten-free?
Yes, this recipe is naturally gluten-free as it uses wholesome corn and dairy/oil fats.
Can I make this ahead?
You can prep the corn by removing kernels from the cob up to 24 hours in advance.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days; reheat on the stovetop.
What can I substitute for avocado oil?
You can substitute with extra virgin olive oil or high-quality grass-fed butter.
Why is this healthier than the restaurant version?
This version excludes industrial seed oils and refined sugars, opting for minimally processed whole ingredients instead.
What is a common mistake to avoid?
Using excessive heat can cause the corn to become mushy; sauté over medium-low heat to maintain texture.
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