Cajun Corn on the Cob: A Spicy Southern Favorite

Corn on the cob is a summertime staple, but if you’re looking to turn up the flavor and add a little southern flair, Cajun Corn on the Cob is the way to go. Infused with bold spices, butter, and just the right amount of heat, this dish is a crowd-pleaser at BBQs, picnics, or even a weeknight dinner. The best part? It’s simple to prepare and bursting with flavor.

Why Cajun Corn?

Cajun cuisine is known for its deep, rich flavors, influenced by French, African, and Spanish culinary traditions. When applied to sweet, juicy corn, the result is an irresistible balance of sweetness, spice, and smokiness. It’s corn, but with a personality.

Ingredients

4 ears of fresh corn, husked and cleaned
4 tablespoons unsalted butter (softened or melted)
1 tablespoon olive oil
2 teaspoons Cajun seasoning (store-bought or homemade)
1/2 teaspoon smoked paprika (for added depth)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of cayenne pepper (optional, for heat)
Salt and black pepper to taste
2 tablespoons chopped fresh parsley (for garnish)
Lemon or lime wedges (for serving)

Optional Add-Ons

Grated Parmesan cheese
Crumbled cotija or feta
A drizzle of hot sauce or aioli

Step-by-Step Instructions

Step 1: Prepare the Cajun Butter

In a small bowl, combine the softened or melted butter, olive oil, Cajun seasoning, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
Mix thoroughly until the spices are well blended into the butter.

Step 2: Cook the Corn

You have a few options here depending on your preference and available equipment:

Option A: Grilling (Recommended)

Preheat your grill to medium-high heat.
Brush the corn with a bit of olive oil or butter to prevent sticking.
Place the corn directly on the grill grates.
Grill for about 10–12 minutes, turning occasionally, until the kernels are tender and slightly charred.