Easy Cajun Fried Corn Recipe 🌽 (Low-Sodium)

This quick and Easy Cajun Fried Corn recipe delivers bold, smoky heat balanced with natural sweetness, making it a standout side dish for any meal. Whether you are looking for a simple weeknight side or a flavour-packed addition to chili, tacos, or grain bowls, this (vegan, vegetarian, and gluten-free) dish brings just the right amount of spice!

The homemade low-sodium Cajun seasoning infuses every bite with warm, zesty flavours, while fresh jalapeños add a subtle kick. Best of all, this easy side dish comes together in just 20 minutes—perfect for busy nights, a family BBQ or last-minute meal prep!

Jump to:

• Ingredients
• Instructions
• How to Serve this Cajun Corn Recipe
• Tips & Variations
• Watch how this delicious side dish was made with our Low-Sodium Vegetable Chili Recipe.
• Equipment Used
• 📖 Recipe

Ingredients

Cajun Corn

• Olive oil
• Jalapeño
• Vegetable stock (no salt added)
• Corn kernels
• Black pepper

Low-Sodium Cajun Seasoning 

(or use 1 tablespoon of your favorite Cajun seasoning)

• Paprika
• Roasted granulated garlic
• Dried oregano
• Black pepper
• Onion powder
• Cayenne pepper
• Aleppo pepper
• Dried thyme
• Smoked paprika
• Cumin
• Salt

Instructions

Heat the Oil: Place an 11-inch nonstick skillet over high heat. Add the olive oil and let it heat up.

Sauté the Jalapeño & Spices: Add the chopped jalapeño and seasoning blend. Stir for 1 minute to toast the spices and release their aromas.

Cook the Corn: Add the vegetable stock, frozen corn, and black pepper. Stir well, bring to a simmer, and cook for 15 minutes or until the liquid has evaporated.

Serve warm as a side dish, topping, or mix-in.

How to Serve this Cajun Corn Recipe

• Topped over our Low-Sodium Vegetable Chili for added texture, colour, and a pop of Cajun heat.

• As a classic side dish with grilled meats, seafood, or roasted vegetables.
• Mixed into salads, grain bowls, or wraps to give them extra flavour.
• Tucked into tacos or burritos for a smoky-sweet contrast to spicy fillings.
• For a Tex-Mex twist, serve with crispy tortilla strips, crumbled cotija cheese, and fresh cilantro.

Tips & Variations

• Make it spicier: Keep the jalapeño seeds or add a pinch of red pepper flakes.
• Make it creamy: Stir in a spoonful of sour cream or a sprinkle of cotija cheese.
• Add more veggies: Toss in diced bell peppers, onions, or even black beans for extra texture and colour.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Let cool completely, then freeze for up to 3 months. Reheat in a skillet over medium heat for the best texture.

This easy recipe proves that simple ingredients can still deliver big, bold flavours. Whether you are serving it as a side, a topping, or a mix-in, it’s sure to become a new favourite!

Watch how this delicious side dish was made with our Low-Sodium Vegetable Chili Recipe.

Equipment Used

This easy corn recipe was cooked using my Hestan Culinary – Thomas Keller Insignia 11″ Nonstick skillet. with tri-ply construction and a diamond-reinforced surface that’s as durable as it is nonstick—so every kernel cooks up golden and flavourful, without the fuss. Proud Hestan Culinary Ambassador. Opinions in the post are my own. Learn more about Hestan’s Thomas Keller Insignia Cookware collection.

📖 Recipe