Cajun buttered corn on the cob
Item 1 of 1
- Side
- 4
- 45 minutes
This popular barbecue side dish is perfect for serving with American-style slow-cooked meats. Using the husks to protect the corn from the heat helps to steam them in the butter, which is given a kick of Cajun spice for extra flavour.
First published in 2018
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Ingredients
Metric
Imperial
Corn on the cob
- 4 ears of corn, husks on
Cajun butter
- 250g of unsalted butter, softened
- 1 garlic clove, grated
- 1 tbsp of Cajun spice mix
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp Worcestershire sauce, make sure you check the label if catering for vegetarians as some versions contain fish
- 1 lemon, zest and juice
- freshly ground black pepper
- flaky sea salt
SAVE RECIPE
Equipment
- Barbecue with a lid
Method
1
Soak the ears of corn in cold water for 15 minutes to prevent the husks from settling alight on the barbecue
2
Meanwhile, make the Cajun butter by adding all of the ingredients to the butter and mixing thoroughly. Taste and season with salt, pepper and some (but not all) of the lemon juice
3
Carefully peel back the husks of the corn, remove the strands and discard. Cover the corn with butter (you won't use it all, but it will keep in the fridge for 4 days or freezes well) then fold the husks back down
4
Cook on the barbecue for 35–40 minutes or until soft. Serve hot
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