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Garlic Butter Cajun Corn

Garlic butter Cajun corn with smoky char marks and a fiery garlicky glaze on every kernel. Grilled for 10–15 minutes with frequent turning and buttery basting for tender, spice-dusted corn.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Corn
  • 4 corn Husked corn on the cob.
Cajun garlic butter
  • 4 tbsp unsalted butter Melted.
  • 4 garlic Minced.
  • 1.5 tsp Cajun seasoning
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper
  • 0.5 tsp onion powder
  • 1 salt To taste.
  • 1 fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Preheat and mix the Cajun butter
  1. Preheat a grill or grill pan to medium-high heat.
  2. In a small bowl, combine melted butter, minced garlic, Cajun seasoning, smoked paprika, cayenne pepper, and onion powder until evenly mixed.
Grill the corn
  1. Brush the corn generously with the Cajun butter mixture, making sure kernels and cob are well coated.
  2. Grill the corn for 10–15 minutes, turning every 2–3 minutes and brushing with the remaining butter throughout.
  3. Remove when kernels are charred in spots and tender throughout, then let any excess butter drip off briefly before serving.
Finish and serve
  1. Garnish with fresh parsley and serve with extra Cajun butter on the side.

Notes

For the best char and glaze, keep the grill at medium-high and baste every time you turn the corn so the butter soaks into the kernels. Refrigerate leftovers in an airtight container up to 3 days; reheat on a hot grill pan or skillet for 3–5 minutes. Freezing isn’t recommended because corn texture softens. For a dairy swap, use an equal amount of melted plant-butter (or olive-oil spread) for a similar spicy, buttery coating.