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This grilled Cajun corn is an easy side dish to make for your summer gatherings and BBQs! It has a buttery, smoky, and slightly spicy flavor combination that blends well with the sweetness of corn. The corn is coated with delicious Cajun seasoning made of paprika, garlic powder, peppers, and thyme and then basted with salted butter, and grilled to perfection! After the cobs are cooked, top them with crumbled Cotija cheese.
Seasoning Your Corn With Cajun Seasoning
Cajun seasoning is a blend of spices with an earthy flavor and some heat! It’s mostly made of paprika, garlic powder, peppers, and thyme. It’s often used in Cajun and Creole dishes, but still a great all-purpose seasoning to add a twist to any dish. I have a homemade recipe that I use.
You can use a store-bought Cajun seasoning if you don’t want to make a homemade one. My Cajun seasoning recipe does not have added salt. If you are using a store-bought one, use unsalted butter to prevent overly salted corn because those can have a lot of added salt.
Tips for Choosing Corn at the Market
I always make sure each ear is fresh and sweet. Here’s some good tips when you shop for your selection!
- Always look at the tassels that stick out at the top. If it’s black, brown and sticky to the touch, this means it isn’t the freshest piece.
- The husks (the outer leaves) should be green.
- The ears of corn should be firm and heavy.
How to Shuck Corn
Before grilling, we want to shuck the corn . The best way to do this is to grab a portion of the silky fibers and green outer husks, then pull them back to expose the kernels. Just continue to do this until it’s all removed.
Tips for Grilling Cajun Corn
To get that charred flavor and grill marks, it’s best to grill the ears of corn with the husk removed, placing them directly on a hot grate. The corn is fully cooked when the kernels are no longer firm and feels tender, which can take about 10 to 15 minutes.
What to Serve With Cajun Corn
Cajun corn goes well with just about any barbecued main: burgers, chicken, fish, ribs, and steak. Here’s a few you should try:
- Grilled spicy citrus ribs with bourbon glaze are tender and juicy with a burst of citrus flavor.
- Grilled cilantro lime chicken is quick to make using marinated skinless boneless pieces.
- Grilled lemon and dill salmon is a simple seafood option. Plus, it’s low carb and keto friendly!
A Corn-Filled Menu!
- Grilled Corn on the Cob
- Fresh Corn Pasta
- Mexican Street Corn Nachos
- Grilled Mexican Street Corn
- Lobster and Grilled Corn Panzanella
Preheat the grill to high, making sure the temperature reaches about 550℉.
Meanwhile, melt the butter:
Add the butter to a small saucepan over medium heat and watch closely until melted, 1 to 2 minutes. Remove from heat.
Baste the corn with butter:
Lay the corn on a large platter or plate. Set aside 2 tablespoons melted butter, you’ll use this later. With a heat-resistant basting brush, brush each piece with the remaining butter.
Season the corn:
Sprinkle the Cajun seasoning evenly on the corn.
Grill the corn:
Using tongs, place each ear directly on the grill grate.
Cook the corn for 10 to 15 minutes, turning them every 2 to 3 minutes, making sure each side is evenly charred. Baste corn with butter while it cooks. The corn is fully cooked when the kernels are tender when gently pressing them with the tongs.
Baste the corn with more butter, garnish, and serve:
Remove the cooked corn from the grill and place on a serving platter. Brush the remaining butter on the corn using the basting brush.
Garnish with the Cotija cheese and cilantro and serve immediately.
Storage:
You can store leftovers in an airtight container in the refrigerator for up to 3 days.
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