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You already know I love a good corn recipe, and this Cajun corn on the cob is my new summer BBQ obsession. It takes sweet, juicy corn and gives it the buttery, spicy glow-up it deserves.
Why You Need to Try This Recipe
- Not your basic corn: One bite and you will see how this takes regular corn on the cob and gives it a buttery, smoky, Cajun-style glow-up.
- Simple ingredients: You only need corn, butter, and a few seasonings to make it taste so dang good.
- Made for summer: It’s the perfect side for BBQs, cookouts, potlucks, or any night you need an easy side dish.
Cajun Corn on the Cob Ingredients
- Corn: Fresh corn on the cob is best! Use frozen corn on the cob if it’s not corn season! Cut the corn into smaller pieces for little eaters.
- Cajun Seasoning: Use store-bought or make my homemade version!
- Lime Wedges: Squeezing fresh lime on the corn is optional, but you don’t want to miss out on this one! It brightens all the flavors perfectly.
How to Make Cajun Corn on the Cob
I can’t wait for you to make this Cajun corn on the cob recipe. The flavor is insanely good! It turns simple corn into the best buttery, spicy summer side! It’s so good with burgers, BBQ chicken, ribs, seafood, or tri tip.
- Prep: Remove the husks and silks from the corn cobs.
- Cook: Fill a large pot with water and bring it to a boil, then add the corn and boil for 5-7 minutes. Remove the corn from the water using tongs and set aside. Alternatively, you can grill or air-fry the corn! I have recipes and instructions for each method; pick your favorite!
- Cajun Butter: In a small microwave-safe bowl, add the butter and microwave until melted, then whisk in the Cajun seasoning.
- Season and Serve: Brush the cooked corn with the Cajun spices butter mixture using a basting brush. Sprinkle the corn with Parmesan cheese and parsley. Serve Cajun corn on the cob with fresh lime wedges to squeeze on top, if desired.
Must Have Tools For This Recipe
- Basting Brush: Perfect for brushing that buttery Cajun seasoning all over the corn.
- Pot: You’ll need a large pot to cook the corn until it’s tender.
- Tongs: The easiest way to pull the corn out of the pot without burning your fingers.
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Remove the husks and silks from 4 ears fresh sweet corn.
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In a small microwave-safe bowl, add ¼ cup unsalted butter and microwave until melted. Whisk in 2 teaspoons Cajun seasoning.
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Brush the cooked corn with the butter mixture using a basting brush.
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Sprinkle the corn generously with 1 tablespoon grated Parmesan cheese and fresh chopped Italian parsley. Serve with fresh lime wedges to squeeze on top, if desired.
- In the Refrigerator: Cajun corn is best served fresh, but leftovers can be wrapped tightly and stored in the fridge for 2-3 days.
- To Reheat: Reheat the corn in the air fryer at 350°F for 3 minutes, or in the microwave for 1-2 minutes.
Calories: 111kcalCarbohydrates: 1gProtein: 1gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 32mgSodium: 24mgPotassium: 31mgFiber: 0.4gSugar: 0.2gVitamin A: 861IUVitamin C: 0.1mgCalcium: 17mgIron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Summer Sides To Try
Original Article on The Recipe Critic