Corn on Cob Cajun Spices (Print Version)

Sweet corn on the cob roasted or grilled with a smoky, spicy Cajun spice blend for vibrant flavor.

# What You Need:

→ Corn

01 - 4 ears fresh corn, husks and silks removed

→ Cajun Spice Mixture

02 - 2 tbsp unsalted butter, melted (or olive oil for dairy-free)
03 - 1½ tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - ½ tsp dried thyme
07 - ½ tsp dried oregano
08 - ½ tsp cayenne pepper (adjust to taste)
09 - ½ tsp freshly ground black pepper
10 - ½ tsp kosher salt

→ To Serve

11 - 1 tbsp chopped fresh parsley (optional)
12 - 1 lemon, cut into wedges

# How to Make It:

01 - Preheat grill to medium-high heat (approximately 400°F) or preheat oven to 430°F if roasting.
02 - Whisk together melted butter, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt in a small bowl until smooth paste forms.
03 - Brush each ear of corn generously with the Cajun spice mixture, ensuring even coating on all sides.
04 - Place corn directly on grill grates or arrange on a parchment-lined baking sheet for oven roasting.
05 - Cook corn for 12–15 minutes total, rotating every 3–4 minutes, until lightly charred and tender throughout.
06 - Remove from heat and allow to cool slightly. Garnish with fresh parsley if desired and accompany with lemon wedges for serving.

# Expert Hints:

01 -
  • The smoky paprika and gentle heat from cayenne transforms ordinary sweet corn into something that feels like a special treat from a restaurant
  • Its incredibly forgiving whether you grill it outdoors or roast it in the oven when the weather does not cooperate
  • The spice blend keeps for weeks in your pantry, making this a go-to solution for quick weeknight excitement
02 -
  • The spice mixture can clump if your butter is too cold, so let it sit at room temperature for 10 minutes before mixing
  • Corn cooks faster than you expect, so check for doneness by piercing a kernel with a knife to see if it releases milky liquid
03 -
  • Double or triple the spice blend and store it in an airtight container for future corn nights
  • If your corn starts looking too dark before it is done, move it to a cooler part of the grill or lower the oven rack

Go Back