My family loves this buttery Cajun corn so much! We cook the corn in foil packets, guaranteeing the corn stays tender and juicy. Use the grill or oven!
Take full advantage of corn season with this incredibly tasty Cajun corn made with outrageously delicious Cajun butter. Once corn season hits, we jump at the chance to make this corn recipe. It’s easy and fast, and you can use the same Cajun butter to make other recipes like this Cajun shrimp!
You’ll cook your corn in foil packets, just like our roasted corn with chipotle butter. You can use your oven or grill, depending on whatever else you are making. And if you have any corn left over, I highly recommend saving it for a batch of my favorite corn salad (it’s the best!).
Key Ingredients
- Corn: I love making this recipe with corn on the cob, but of course, you can cut your cob into smaller pieces or use corn kernels that have been cut away from the cob. When buying fresh corn, look for ears of corn with tightly wrapped husks and avoid any that are slimy or dark.
- Butter: I use salted butter, but feel free to swap in unsalted and add salt to taste. Room temperature or softened butter makes making our Cajun butter really easy, so set your butter on the counter for an hour or so in advance.
- Cajun Seasoning: Use your favorite store-bought seasoning blend or make our homemade Cajun seasoning with hot paprika, sweet paprika, chili powder, thyme, sugar, and salt.
- Garlic: I love grating some garlic into my flavored butter, which perfumes the corn. So good!
- Herbs: We add a bit of chopped cilantro for color and flavor, but parsley would also be excellent.
To make the corn, slather the Cajun butter all over it, then wrap them in foil. Place the foil-wrapped corn on the grill or in a preheated oven and cook until tender. Then, when serving, make sure that you pour the sizzling butter left at the bottom of the foil packets all over the corn. It’s fantastic!
Cajun Butter Corn
- PREP
- COOK
- TOTAL
This Cajun corn is outrageously flavorful, and since we cook the corn in foil packets, the corn stays super tender and juicy. Instructions for grilled corn and oven-roasted corn are below. Both methods work very well!
You Will Need
4 ears corn, shucked
4 tablespoons room temperature butter
2 cloves garlic, finely minced or grated
2 tablespoons cilantro or parsley leaves, minced
1 tablespoon homemade Cajun seasoning or use store-bought
Directions
- Make Cajun Butter
1Mix 1/4 cup room temperature softened butter with 1 tablespoon Cajun seasoning, 2 minced cloves of finely grated garlic, and 2 tablespoons of chopped cilantro.
- Grilled Cajun Corn
1Preheat a gas grill between 400°F and 450°F for about 10 minutes. For a charcoal grill, once the coals look ashy and white, spread them out and push most of them on one side of the grill, creating a hotter, more direct cooking area. Depending on your charcoal, this can take over 30 minutes.
2Use a spoon to spread the butter evenly over the ears of corn. Then, place the buttered corn onto aluminum foil and tightly wrap it to create a packet.
3Place the corn packet over indirect heat (cooler area of your grill) to prevent burning and ensure even cooking, for 10 to 15 minutes, flipping the packet halfway through the cooking time.
- Roasted Cajun Corn
1Heat the oven to 400°F (200°C) and position an oven rack towards the middle.
2Spread the butter evenly over the ears of corn. Then, place the buttered corn onto aluminum foil and tightly wrap it to create a packet.
3Place the corn packet on a baking sheet and bake for 20 to 30 minutes, flipping it once during roasting.
Adam and Joanne's Tips
- Cajun seasoning: We recommend using our homemade Cajun blend for the best results. However, if you prefer to use a store-bought brand, feel free to do so. Just keep in mind that different brands may vary in their salt content, so you might need to adjust the seasoning accordingly to suit your taste preferences.
- The nutrition facts provided below are estimates.
