My my, you’ll want to upgrade your corn game and try this recipe. (Page 1 ) | May 15, 2025

This recipe brings the bold flavors of Cajun cuisine to your summer barbecues or a quick and easy side dish. The combination of spicy Cajun seasoning, smoky char from the grill, and creamy butter creates a delicious and satisfying dish.

Cajun Corn on the Cob

Ingredients:
Ingredient Quantity
Ears of Corn 4 (freshly husked and silked)
Unsalted Butter 2 tablespoons, melted
Cajun Seasoning 1 teaspoon
Paprika ½ teaspoon
Garlic Powder ½ teaspoon
Salt ½ teaspoon
Black Pepper ¼ teaspoon
Fresh Parsley (optional, for garnish) Chopped
Instructions:
Prep the Corn:

Husk and Silk Removal: Carefully remove the husks and silk from the ears of corn. You can start by peeling back the outer husks and then using your fingers or a stiff brush to remove the silky strands. Rinse the ears of corn under cold running water to remove any remaining silk.
Cajun Butter Magic:

Melted Butter: In a small saucepan or microwave-safe bowl, melt the unsalted butter.

Spice it Up! In a separate bowl, combine the Cajun seasoning, paprika, garlic powder, salt, and black pepper. This creates your flavorful Cajun spice blend.

Butter Meets Spice: Whisk the Cajun spice mixture into the melted butter until well combined. This will be your basting mixture for the corn.

Grilling Time!

Preheat the Grill: Get your grill fired up and preheated to medium-high heat (around 400°F to 450°F).

Basting with Flavor: Brush each ear of corn generously with the prepared Cajun butter mixture. Make sure to coat all sides evenly for maximum flavor distribution.

Grill and Char: Place the prepared corn on the preheated grill. Cook for 10-15 minutes, turning the corn occasionally with tongs, until the kernels are tender and golden brown with some nice char marks.

Serving and Enjoying:

Garnish with Freshness (optional): Take the cooked corn off the grill and transfer it to a serving platter. You can sprinkle some freshly chopped parsley on top for a pop of color and freshness (optional).

Serve Hot and Drizzle (optional): Serve the Cajun Corn on the Cob immediately while it’s hot. You can have any remaining Cajun butter on the side as a dipping sauce for those who want an extra flavor boost.

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