Summer time is corn season, and Cajun Corn on the Cob takes everyone’s favorite summer dish and spices it up with a Cajun kick. Sweet corn is deliciously complimented by a little spice. You will want to make this corn recipe all summer long!
In this post you will find instructions for boiling, baking, roasting, air frying and slow cooking methods for cooking this delicious vegetable.
Cajun food is one of my favorites, and I love using my homemade Cajun spice blend to make this easy corn recipe. And, make Cajun Shrimp and Sausage Pasta, Cajun Crab Cakes, Cajun Meatballs and Cajun Beans and Red Rice.
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What is Cajun food?
Cajun cuisine is a style of cooking that originates from the Acadians. The Acadians were French settlers who left Canada and arrived in Louisiana. They had to change their way of cooking based on the ingredients that were available in this new climate.
Rice, peppers, cayenne pepper, seafood and hot dogs are prominent in Cajun dishes. A common (and delicious) Cajun cooking technique is blackening. You can try my blackened kale recipe, if you’re curious!
Why you’ll love this recipe
- Quick and easy: With a handful of simple ingredients and just 5 minutes of cooking, this easy side dish is ready to enjoy.
- Delicious: Cajun spices make the buttery sweet corn even more irresistible.
- diverse: This easy recipe is a great addition to any main dish. The perfect addition to your summer barbecue or potluck, it pairs well with grilled meats, seafood or vegetables.
Ingredient notes
To make the best Cajun cob, you’ll need the following ingredients:
- corn on the cob: Look for locally produced or farmer’s market options for the sweetest and most tender ears of corn. Pick ears that are still in the shell. Peels should be green and well wrapped. The peel should not be dry or yellow. Check out the tassel, or corn silk. It should be pale and slightly sticky. Do not buy it if the tassel is black, dried or thin. Yellow corn and peaches and cream corn (yellow and white kernels) are equally delicious.
- butter: Use unsalted butter if your seasoning mix contains salt.
- Cajun Seasoning: It’s very easy to make your own Cajun spice blend. I have a recipe for my personal Cajun seasoning blend, and you can adjust it to your taste. It’s basically a mixture of smoked paprika, garlic powder, onion powder, black pepper, cumin and cayenne pepper. You can also use a store bought spice mix like Mama Cajun Seasoning
- Salt: If you’re using a store-bought Cajun spice mix, it may contain a lot of salt, in which case you can omit the salt in this recipe.
- Lime juice: A squeeze of fresh lime juice adds a tangy brightness that complements the spicy Cajun flavors.
- parsley: Fresh parsley adds a touch of freshness and color, and if you like cilantro, this is also a great option.
How to throw corn
- Remove the corn husks by peeling them downwards.
- Gently remove the silken threads from the corn.
- Rinse the corn under cold water to remove any remaining strings.
How to make this recipe for Cajun Corn on the Cob
- Bring a large pot of water to a boil over medium-high heat.
- Mix the corn and remove the silky tassels.
- Place the corn in the boiling water, using tongs to prevent splashing.
- Boil the corn for 5 minutes. (Add another minute to get very thick corn kernels.
- Remove the cobs to a serving plate.
- While the corn is boiling, whisk together the melted butter, lime juice, Cajun seasoning and salt in a small bowl.
- Remove the corn to a serving plate and pour the butter mixture on the cobs, turning to coat.
- Sprinkle with parsley or cilantro and serve with lime wedges.
Tips for recipes
- First boil the water, then add the corn. According to A farmer’s almanac, vegetables that grow above ground, like corn, go into boiling water. And vegetables that grow underground, like potatoes, start out in cold water.
- Avoid overcooking: Fresh corn only needs a few minutes to boil. Cooking the cobs too long will make them starchy and hard.
- Break the cobs in half: You may need to cut the cobs in half if they are too large to fit in your pot. I like to break them in half to feed more people when there are lots of other toppings too.
- Keep them warm: The best way to keep the cobs warm is to leave them in the hot water (after turning off the fire). Do not leave the cobs in the water for more than 10 minutes.
- depth: Keep the corn on the cob in their husks if you store them in the refrigerator. This will prevent them from drying out. Mix the corn just before cooking.
- Storing raw corn: Store uncooked corn on the cob in their husks in the crisper drawer of the refrigerator until ready to cook. It will keep for up to five days.
- Storing cooked corn: Cool the cobs completely and store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.
- Freezing cooked corn: Freeze completely cooled cobs in a large freezer bag, or individually wrapped in plastic wrap. Freeze for up to 3 months. You can also cut the kernels off the cob and freeze them that way for use in other recipes.
More ways to cook corn
For this recipe I boiled the corn. But you can also grill, bake, air fry or slow cook corn on the cob.
Cajun Grilled Corn
Cajun Grilled Corn: Grilling gives the corn a lovely char and smoky flavor.
- Preheat the grill to medium-high heat.
- Brush each corn cob with the butter and seasoning mixture.
- Place the seasoned corn on the grill grid and cook for about 10-12 minutes, turning occasionally, brushing with the butter and spice mixture until the kernels are soft and lightly charred.
Corn on the cob baked in the oven
Baking corn in the oven keeps it crispy and juicy.
- Preheat the oven to 400°F (200°C).
- Brush the corn with the melted butter mixture.
- Wrap each ear of corn tightly in aluminum foil and place on a baking sheet.
- Bake for 20-25 minutes, or until the corn is soft and cooked.
Corn on the Cob in Prairie Air
Air-frying corn will give similar results to grilled corn, and it’s fast.
- Preheat air fryer up to 400 degrees
- Lightly brush the corn with olive oil or canola oil.
- Place corn cobs in the air fryer and cook for 12-15 minutes.
- Remove the corn to a serving dish or tray and pour the mixture of butter and spices on the corn, roll to coat.
Slow Cooker Cajun Corn on the Cob
The slow cooker is a perfect method for cooking corn if you have a little extra time.
- Place corn on foil.
- Brush the butter and spice mixture over the corn on all sides. Repeat with the rest of the cobs.
- Wrap the corn in foil and place in the pot.
- Cook on high for 2 to 21/2 hours, depending on Slow cooking model.
Variations
- vegan: Use olive oil or canola oil instead of butter.
- cheese: Sprinkle grated parmesan cheese or feta cheese on the hot corn.
- Mexican street corn (Elote): For a Mexican-inspired twist, omit the spicy Cajun butter and brush the cooked corn with a mixture of mayonnaise, fresh lime juice and cottage cheese, then sprinkle with chili powder.
Did you make this recipe? Please leave a Rating in the comments below and let us know how it turned out. Have you made any changes? We would love for you to share and Your feedback is important! Thanks For visiting the food blog!
recipe
Cajun corn on the cob
Summer time is corn season, and Cajun Corn on the Cob takes everyone’s favorite summer dish and spices it up with a Cajun kick. Sweet corn is wonderfully spiced up. You’ll want to make this corn recipe all summer long.
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Dishes: 4
Calories: 191KKL
Instructions
Bring a large pot of water to a boil over medium-high heat.
Mix the corn and remove the silky tassels.
Place the corn in the boiling water, using tongs to prevent splashing.
Boil the corn for 5 minutes. (Add another minute to get very thick corn kernels.
Remove the cobs to a serving plate.
While the corn is boiling, whisk together the melted butter, lime juice, Cajun seasoning and salt in a small bowl.
Remove the corn to a serving plate and pour the butter mixture on the cobs, turning to coat.
Sprinkle with parsley or cilantro and serve with lime wedges.
Remarks
- First boil the water, then add the corn. According to the Farmer’s Almanac, vegetables that grow above the ground, such as corn, go into boiling water. And vegetables that grow underground, like potatoes, start out in cold water.
- Avoid overcooking: Fresh corn only needs a few minutes to boil. Cooking the cobs too long will make them starchy and hard.
- Break the cobs in half: You may need to cut the cobs in half if they are too large to fit in your pot. I like to break them in half to feed more people when there are lots of other toppings too.
- Keep them warm: The best way to keep the cobs warm is to leave them in the hot water (after turning off the fire). Do not leave the cobs in the water for more than 10 minutes.
- depth: Keep the corn on the cob in their husks if you store them in the refrigerator. This will prevent them from drying out. Mix the corn just before cooking.
- Storing raw corn: Store uncooked corn on the cob in their husks in the crisper drawer of the refrigerator until ready to cook. It will keep for up to five days.
- Storing cooked corn: Cool the cobs completely and store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.
- Freezing cooked corn: Freeze completely cooled cobs in a large freezer bag, or individually wrapped in plastic wrap. Freeze for up to 3 months. You can also cut the kernels off the cob and freeze them that way for use in other recipes.
diet
Calories: 191KKL | Carbohydrates: 19G | protein: 4G | Fat: 13G | Saturated fat: 8G | Polyunsaturated fat: 1G | Unsaturated fat: 3G | trans fat: 0.5G | Cholesterol: 31mg | sodium: 689mg | potassium: 335mg | fiber: 3G | Sugar: 6G | vitamin: 2250IU | Vitamin C: 8mg | calcium: 15mg | iron: 1mg
Source
