HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCajun Summer Feast
Cajun Summer Feast

Cajun Summer Feast

with Grilled Corn and Green Peppers

Long Weekend Grill
Read more

Get ready for a Cajun-inspired cookout! Spiced BBQ chicken, Old Bay butter-basted corn and fire-roasted green peppers celebrate the humble summer cookout like no other! Bacon, green onion, and sour cream topped potatoes are the perfect long-weekend side!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

2 unit

Corn on the Cob

1 tbsp

Cajun Spice Blend

1 tbsp

Old Bay Seasoning


200 g

Green Bell Pepper

460 g

Russet Potato

100 g

Bacon Strips

6 tbsp

Sour Cream


2 unit

Green Onions

Not included in your delivery

2 tbsp

Unsalted Butter*


2.5 tsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories960 kcal
Fat46 g
Saturated Fat19 g
Carbohydrate72 g
Sugar10 g
Dietary Fiber9 g
Protein59 g
Cholesterol185 mg
Sodium1960 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Silicone Brush
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel
Slotted Spoon
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, wash and dry all produce. Preheat the oven to 450°F. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature.Lightly oil the grill.While you prep, preheat grill to 400°F over medium heat. Cut potatoes in half, then brush cut-sides with 1 tsp oil (dbl for 4 ppl). Arrange potatoes on a parchment-lined baking sheet, cut-side down. Season with salt and pepper. Roast in the middle of the oven until fork-tender, 25-30 min.


Husk, then cut corn in halve, crosswise. Thinly slice green onions. Core, then cut peppers into quarters. Stir together half the green onions, 2 tbsp room temperature butter (dbl for 4 ppl) and half the Old Bay seasoning in a small bowl.


Cut bacon into 1/4-inch strips. Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.


Pat chicken dry with paper towels. Add chicken, Cajun Seasoning, remaining Old Bay Seasoning and 1/2 tbsp oil (dbl for 4ppl) to a large bowl. Toss to coat. Add chicken to grill, close lid and grill until cooked through, 5-7 min per side.**


While chicken cooks, add corn to grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min. When corn is almost done, add peppers to the grill. Close lid and grill, turning occasionally, until tender, 3-4 min.


Thinly slice chicken. Divide chicken, potatoes, corn and peppers between plates. Spread Old Bay butter onto corn. Top potatoes with sour cream, bacon and remaining green onions.