Corn & Andouille Beignets with Don Pancho Cilantro Lime Crema

Here's my entry for the Don Pancho “I put Cilantro Lime Crema on EVERYTHING.” recipe contest! They are looking for creative ways to use their delicious Cilantro Lime Crema  for a chance to win a grand prize package worth more than $600!

My first entry is a combo of two of my favorite things - Cajun flavors and Tex-Mex. As many of you know, my dog's names are Roux and Beignet, so I obviously have a soft spot for the pillowy fried treat.

 This time, instead of going sweet, I went savory and created my "Corn & Andouille Beignets with Don Pancho Cilantro Lime Crema" which uses the crema in the batter and as a cool dip to dunk them in. Sweet corn, spicy andouille and the cilantro lime crema combine in a crispy on the outside, light on the inside fried ball of goodness. Be sure to have plenty of Cilantro Lime Crema and I think you'll like them as much as my family did!

Corn & Andouille Beignets with Don Pancho Cilantro Lime Crema

2 cups flour

½ cup cornmeal

2 1/2 teaspoons baking powder

6 Tablespoons sugar

1 teaspoon cajun seasoning

1/4 teaspoon baking soda

1 cup buttermilk

½ cup Don Pancho Cilantro Lime Crema

2 large eggs

1 large (about 4 Tablespoons) sliced green onion

1 cup diced andouille sausage 

1 cup roasted corn kernels

1 cup Don Pancho Cilantro Lime Crema, for dipping

In an electric fryer or large high sided skillet fitted with a candy thermometer, bring the oil up to 360 degrees over medium high heat.

In a small mixing bowl whisk together the flour, cornmeal, baking powder, sugar, cajun seasoning and baking soda. In a separate large mixing bowl, whisk together the buttermilk, Don Pancho Cilantro Lime Crema, eggs, green onion, andouille and corn. Add the flour mixture to the wet mixture and stir until just barely combined. 

Once the oil is hot, using a small cookie scoop carefully drop balls of batter into the oil. Fry for about 4 minutes, turning halfway through, until golden brown and cooked through. Transfer to a paper towel lined cookie sheet and allow to drain. Serve immediately with Don Pancho Cilantro Lime Crema for dipping.

Makes 40 beignets