Crawfish Boil Corn
Makes 4 to 6 servings
  • 12 cups water
  • ¼ cup plus 1 teaspoon crawfish, shrimp, and crab boil, divided
  • 1 lemon, quartered
  • 5 ears sweet corn, shucked and halved
  • ¼ cup unsalted butter, melted
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon lightly packed lemon zest
  • 1 tablespoon fresh lemon juice
  • Garnish: chopped fresh parsley; crawfish, shrimp, and crab boil
  1. In a large stockpot, bring 12 cups water, ¼ cup crab boil, and lemon to a boil over medium-high heat. Add corn, and cook until tender, about 4 minutes. Drain, and set aside.
  2. In a small bowl, combine melted butter, parsley, lemon zest and juice, and remaining 1 teaspoon crab boil. Drizzle corn with butter mixture. Garnish with parsley and crab boil, if desired.
Recipe by Louisiana Cookin at