Cajun Corn on the Cob
Introduction
Cajun Corn on the Cob is a vibrant and flavorful twist on the classic summer favorite. Smothered in a zesty blend of Cajun spices, butter, and a hint of garlic, this dish is perfect for barbecues, family dinners, or any time you want a little kick with your corn. The spices complement the natural sweetness of fresh corn, creating a mouthwatering combination that’s hard to resist.
Ingredients
- 4 ears of fresh corn, husked
- 4 tablespoons unsalted butter, softened
- 1 teaspoon Cajun seasoning (store-bought or homemade)
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Optional: 1 tablespoon chopped fresh parsley for garnish
- Optional: Lemon wedges for serving
Instructions
- Preheat your grill or oven: If grilling, heat to medium-high. If baking, preheat oven to 400°F (200°C).
- Prepare the butter mixture: In a small bowl, combine softened butter, Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Mix until smooth.
- Coat the corn: Use a brush or your hands to evenly spread the seasoned butter over each ear of corn.
- Cook the corn:
- Grill method: Place corn on the grill and cook for 10–15 minutes, turning occasionally, until lightly charred and tender.
- Oven method: Wrap each ear in aluminum foil and bake for 20–25 minutes until tender.
- Serve: Remove corn from grill or oven, sprinkle with fresh parsley if desired, and serve with lemon wedges for an extra burst of flavor.
Description
Cajun Corn on the Cob is golden, juicy, and slightly charred on the outside, with a rich, buttery, and spicy flavor that excites the taste buds. Each bite offers a perfect balance of sweet corn and bold Cajun spices, making it a standout side dish for summer gatherings or comfort food meals.
Tips
- For extra smoky flavor, grill the corn directly on the grill grates rather than wrapping in foil.
- Adjust the Cajun seasoning to your preferred heat level. Start with less if you’re sensitive to spice.
- If you don’t have smoked paprika, regular paprika works fine, but smoked adds a deeper flavor.
- For a cheesy twist, sprinkle grated Parmesan over the corn just before serving.
Corrections / Common Mistakes
- Avoid overcooking: Corn can become dry if cooked too long; tender-crisp is ideal.
- Don’t use cold butter: Cold butter won’t spread easily, making it harder to coat evenly.
- Even coating matters: Ensure the butter mixture covers the corn completely so every bite is flavorful.
Enjoy!
Serve this Cajun Corn on the Cob hot off the grill with a side of fresh salad or your favorite barbecue mains. It’s irresistible, easy to make, and guaranteed to bring a bit of Cajun spice to your table.
