Cajun Spiced Roasted Corn Cob (Printable Version)
Perfectly roasted sweet corn on the cob, coated in a bold, smoky Cajun spice blend, with fresh lime and herbs.
# What You'll Need:
→ Corn
01 - 4 ears fresh corn on the cob, husked
→ Cajun Butter
02 - 4 tablespoons unsalted butter, softened
03 - 1 tablespoon olive oil
04 - 1 1/2 teaspoons smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon dried thyme
09 - 1/2 teaspoon cayenne pepper (adjust to taste)
10 - 1/2 teaspoon ground black pepper
11 - 3/4 teaspoon kosher salt
→ Garnish
12 - 2 tablespoons chopped fresh parsley or cilantro
13 - 1 lime, cut into wedges
# Method:
01 - Preheat your oven to 425°F or prepare your grill for medium-high heat, ensuring it's adequately hot for roasting or grilling.
02 - In a small mixing bowl, thoroughly combine the softened unsalted butter, olive oil, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, ground black pepper, and kosher salt until a uniform mixture is achieved.
03 - Gently pat the husked corn ears dry with a paper towel. Arrange them on a baking sheet lined with parchment paper for oven roasting, or place directly on the grill grates if grilling.
04 - Using a pastry brush, generously coat all surfaces of each ear of corn with the prepared Cajun butter blend, ensuring an even distribution.
05 - If oven roasting, cook for 20 to 25 minutes, rotating the corn halfway through, until the kernels are tender and exhibit slight charring. If grilling, cook for 12 to 15 minutes, turning occasionally to achieve even doneness and char marks.
06 - Carefully remove the roasted or grilled corn from the heat. Sprinkle generously with fresh chopped parsley or cilantro, and serve immediately with lime wedges for squeezing over the top to enhance the flavors.
# Chef's Tips:
01 -
- It&s a surprisingly simple way to elevate plain corn into something truly memorable, making you look like a kitchen wizard with minimal effort.
- The blend of smoky paprika, aromatic garlic, and a whisper of cayenne transforms every kernel into a flavor explosion you&ll crave again and again.
02 -
- Always pat your corn dry before applying the butter; moisture is the enemy of a good char and flavorful coating.
- Don&t be shy with the butter mixture—the goal is to have every kernel glistening with that spicy, savory goodness.
03 -
- For an incredibly easy cleanup, always line your baking sheet with parchment paper; the sticky butter and spices can make for a tough scrub otherwise.
- Let the corn rest for a few minutes after it comes out of the oven or off the grill; this allows the flavors to meld and prevents you from burning your fingers on piping hot kernels.