Sweet corn meets a bold Southern kick in this Cajun Corn on the Cob. The buttery, spicy coating perfectly complements the natural sweetness of the corn, creating a dish that’s smoky, savory, and downright irresistible. Whether I serve it as a summer barbecue side or a quick weeknight treat, this recipe never fails to impress.
Why You’ll Love This Recipe
I love how simple yet flavorful this recipe is. It takes minimal effort but delivers big flavor. The Cajun butter adds just the right amount of heat without overpowering the corn’s sweetness. It’s also a great way to elevate a classic side dish into something memorable. Plus, it pairs perfectly with grilled meats, seafood, or even on its own for a spicy snack.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 ears of corn
2 tablespoons Cajun seasoning
4 tablespoons butter
Salt to taste
Fresh parsley for garnish (optional)
Directions
I bring a large pot of salted water to a rolling boil.
I carefully add the ears of corn and cook them for about 5–7 minutes, until they’re tender and juicy.
While the corn cooks, I melt the butter in a small bowl and stir in the Cajun seasoning.
Once the corn is done, I remove it from the pot and let it cool for about a minute.
I brush each ear generously with the Cajun butter, making sure every kernel gets coated.
I sprinkle a little salt and garnish with fresh parsley if I want some extra color and freshness.
I serve it hot and enjoy it right away.
Servings And Timing
Servings: 4
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Calories: Approximately 180 kcal per serving
Variations
I sometimes mix a bit of grated Parmesan cheese into the Cajun butter for a spicy-cheesy twist.
If I want a smoky flavor, I grill the corn instead of boiling it.
For extra heat, I add a pinch of cayenne pepper or a few dashes of hot sauce to the butter.
I can also use lime juice instead of parsley for a tangy Cajun-lime version.
Storage/Reheating
I store any leftover corn in an airtight container in the refrigerator for up to 2 days. To reheat, I wrap it in foil and warm it in the oven at 350°F (175°C) for about 10 minutes, or microwave it for 1–2 minutes. I brush on a little extra melted butter before serving to keep it juicy and flavorful.
FAQs
How can I make this recipe less spicy?
I use a mild Cajun seasoning or reduce the amount to half. I can also mix in a bit more butter to mellow out the spice.
Can I make this recipe with frozen corn?
Yes, I can. I thaw the corn first and then follow the same directions. The flavor stays delicious.
What can I serve with Cajun corn?
I like to pair it with grilled chicken, shrimp, steak, or even burgers. It’s a great side for any barbecue spread.
Can I make Cajun butter ahead of time?
Absolutely. I mix the butter and seasoning in advance and store it in the fridge for up to a week. It’s ready to melt and use anytime.
How do I make it dairy-free?
I simply swap the butter for a plant-based butter alternative. The flavor stays just as rich and satisfying.
Conclusion
Cajun Corn on the Cob is one of those simple recipes that always hits the spot. The buttery heat of the Cajun seasoning enhances every bite of sweet corn, creating a dish that’s both comforting and exciting. I love making it for cookouts, quick dinners, or any time I crave a little Southern flavor.
Cajun Corn on the Cob is a bold, buttery side dish where sweet corn meets spicy Southern seasoning. Perfectly tender ears of corn are brushed with Cajun-spiced butter for a smoky, savory kick that’s great for cookouts or quick dinners.
Ingredients
4 ears of corn
4 tablespoons butter
2 tablespoons Cajun seasoning
Salt to taste
Fresh parsley for garnish (optional)
Instructions
Bring a large pot of salted water to a boil.
Add the ears of corn and cook for 5–7 minutes until tender.
While the corn cooks, melt the butter and stir in Cajun seasoning.
Remove the corn from the pot and let cool slightly.
Brush each ear generously with Cajun butter, coating every kernel.
Sprinkle with salt and garnish with parsley if desired. Serve hot.
Notes
For a smoky twist, grill the corn instead of boiling it.
Add Parmesan to the butter for a cheesy version.
Use lime juice for a zesty Cajun-lime variation.
Store leftovers in the fridge for up to 2 days and reheat wrapped in foil or in the microwave.
