The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 23, 2012
Wonderful side dish. My only change was to use Tony's seasoning and some hot sauce instead of salt and cayenne pepper. Thanks for posting!!
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Home Town: Hebron, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 19, 2012
Hub loved it! Will definitely make again. Had to use canned corn but everything else was fresh. Great side dish. Paired with Oregano Chicken and Collard Greens.
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Cooking Level: Intermediate

Home Town: Fleming Island, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 5, 2011
OMGoddeness this is awesome!!!!!! My only change was I used fresh corn from the freezer that I had put up in the summer. GREAT, Excellent way to change up corn. Thanks! If you like all these ingredients, this is a must try!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 1, 2011
Made for Mardi Gras without bell peppers or green onions and I used canned corn. Even the non-veggie eater enjoyed the dish! Will be making again!
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Living In: Bismarck, North Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 12, 2011
I made this recipe for Thanksgiving to accompany our Cajun Turducken. My guests loved it and the recipe has become a staple at home (minus the bacon because I consider it a treat). It is so easy to make and tastes so yummy. I too use canned corn soaked in milk. When I use bacon, I saute all of the veggies in the bacon grease instead of the vegetable oil for extra flavor.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 8, 2011
I recently have been more and more into Cajun Cuisine and this was something simple yet still delightfully traditional. Wonderful!
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Home Town: Lowell, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 25, 2010
Great flavor! Especially warm/hot. I don't recommend eating it cold as you lose some of that flavor. Served it with a kilbasa. Yummo!
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Cooking Level: Expert

Home Town: Sebago, Maine, USA
Living In: North Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 9, 2010
Excellent! Just made a variation of this from a different recipe I found (pretty much the same... didn't have tomato and used red bell instead of green... and heavy cream in place of milk...). Excellent side dish to go with BBQs - loved the flavors! Can't go wrong with bacon!!
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Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA
Living In: Lakeville, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 7, 2009
I tweaked the recipe in two places: (1) I used 1/2 cup of heavy cream instead of milk. (2) I added 1-1/2 lbs of raw shrimp during the last 10 minutes of cooking time, cooking only long enough for the shrimp to turn pink. The addition of the shrimp made the dish hearty enough to serve alone yet still be substantial enough for 4 men and a growing 10-year-old girl! Everybody had seconds! Thank you.
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Home Town: Birmingham, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 31, 2009
Yes it's really that good. 5 stars. It's worth the extra effort of using fresh corn off the cob. I also went heavy handed with the cayenne, I like spicy! Used only a tablespoon or two of milk. Such a fresh tasting combination of flavors, wasn't sure I would like the fresh tomatoes in this, but wow they work very nicely with the other flavors. Sweet and savory.
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Cooking Level: Expert

Living In: Tampa, Florida, USA

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