Corn with Cajun Spices (Printable)
Sweet corn on the cob roasted or grilled, coated in smoky Cajun seasonings for a flavorful side.
# Ingredient List:
→ Corn
01 - 4 ears fresh corn, husks and silks removed
→ Cajun Spice Mixture
02 - 2 tablespoons unsalted butter, melted (or olive oil for dairy-free)
03 - 1½ teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - ½ teaspoon dried thyme
07 - ½ teaspoon dried oregano
08 - ½ teaspoon cayenne pepper (adjust to taste)
09 - ½ teaspoon freshly ground black pepper
10 - ½ teaspoon kosher salt
→ To Serve
11 - 1 tablespoon chopped fresh parsley (optional)
12 - 1 lemon, cut into wedges
# Directions:
01 - Preheat grill to medium-high heat (or preheat oven to 430°F if roasting).
02 - In a small bowl, whisk together melted butter, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt until smooth.
03 - Brush each ear of corn generously with the Cajun spice mixture, ensuring all sides are evenly coated.
04 - Place corn directly on grill grates (or on a parchment-lined baking sheet if roasting).
05 - Grill corn, turning every 3–4 minutes, until nicely charred and tender, approximately 12–15 minutes total.
06 - Remove from heat and let cool slightly. Garnish with fresh parsley if desired and serve with lemon wedges for squeezing over the top.
# Expert Tips:
01 -
- The buttery spice blend creates this incredible crust that caramelizes beautifully on the grill, giving you those irresistible charred edges in every single bite.
- Its the perfect balance of sweet corn and bold heat, guaranteed to make your summer barbecue the one everyone talks about for weeks.
02 -
- The spice mixture can burn if your heat is too high, so watch those flames and keep turning the corn to get even charring without scorching.
- Room temperature butter melts more smoothly and creates a better coating than cold butter straight from the fridge.
03 -
- Shuck the corn right before you're ready to cook it. The husks keep the kernels from drying out, so removing them too early can make for tough, starchy corn.
- After brushing with the spice mixture, let it sit for 5-10 minutes before grilling to let the flavors really sink in.