Total Calories: 57
Cut corn from cobs in two or three layers so that kernels are not let whole. Scrape cobs to remove remaining juice and pulp.
Heat oil in a 10” or 12” Dutch oven, over medium heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally. Add corn, water, salt, black and red pepper; bring to a boil. Reduce heat to low and simmer for 10 to 15 minutes.
Add crayfish; return mixture to a simmer. Cook 3 to 5 minutes or just until crayfish turns opaque.
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