Corn on the Cob Cajun (Print Version)
Sweet corn grilled to perfection with a zesty Cajun spice blend and fresh lemon garnish.
# What You Need:
→ Vegetables
01 - 4 ears fresh corn on the cob, husked
→ Spices and Seasonings
02 - 2 tbsp unsalted butter, melted
03 - 1 tbsp olive oil
04 - 1 ½ tsp Cajun seasoning
05 - ½ tsp smoked paprika
06 - ¼ tsp garlic powder
07 - ¼ tsp onion powder
08 - ¼ tsp salt (or to taste)
09 - ⅛ tsp black pepper
→ Garnish (optional)
10 - 2 tbsp chopped fresh parsley
11 - 1 lemon, cut into wedges
# How to Make It:
01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Combine melted butter, olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Whisk until smooth paste forms.
03 - Brush each ear of corn evenly with the Cajun spice mixture, ensuring complete coverage on all sides.
04 - Place corn directly on grill grates. Cook for 12–15 minutes, rotating every 3–4 minutes, until kernels are tender and display light charring on all sides.
05 - Remove corn from grill and arrange on serving platter. Sprinkle with fresh parsley and accompany with lemon wedges for squeezing.
# Expert Hints:
01 -
- The butter melts into every nook and cranny while the spices create this incredible crust that you'll want to lick off your fingers
- It turns an ordinary side dish into something people actually talk about and ask for at every summer gathering
02 -
- Brushing the spice paste onto room temperature corn helps it adhere better than when the corn is ice-cold from the fridge
- Letting the corn rest for just 2 minutes after grilling makes it easier to handle and lets those flavors settle into the kernels
03 -
- Soak your corn husks in water for 10 minutes before grilling if you want to try cooking them inside the husks for a steamed-then-grilled effect
- Double the spice paste and brush some onto whatever protein you're grilling to tie the whole meal together