Spicy Cajun Grilled Corn

This juicy Cajun grilled corn on the cob transforms an ordinary side dish into a standout summer favorite. The smoky char from the grill combines with a bold, spicy Cajun butter to create corn that's bursting with Southern flavor in every bite.

I first made this corn for a neighborhood cookout, and it disappeared faster than anything else on the table. Now my friends specifically request "that spicy corn" whenever I host a backyard gathering.

Ingredients

• 4 ears of fresh corn: Husked. Look for corn with bright green husks and moist, golden silk for the sweetest flavor
• 1 tbsp olive oil: Helps prevent sticking and adds a subtle flavor base
• 4 tbsp unsalted butter: Softened. Quality butter makes a difference in the final flavor profile
• 1 tsp smoked paprika: Provides that signature smoky depth essential for authentic Cajun flavor
• 1/2 tsp garlic powder: Adds savory notes without overwhelming fresh corn sweetness
• 1/2 tsp onion powder: Creates a rounded flavor foundation
• 1/4 tsp dried thyme: Brings herbal complexity traditional in Southern cooking
• 1/4 tsp cayenne pepper: Adjust based on your heat preference
• 1/4 tsp salt: Enhances all the flavors without making the corn too salty
• 1/4 tsp black pepper: Adds subtle warmth
• Juice of 1/2 lime: The acidity balances the richness of the butter

Step-by-Step Instructions

Preheat the Grill:

Ensure your grill reaches medium-high heat before cooking. This temperature creates the perfect char without burning the corn. Allow at least 10 minutes for preheating for consistent results.

Prepare the Corn:

Brush each corn ear thoroughly with olive oil using gentle strokes to cover the entire surface. This prevents sticking and helps the seasonings adhere better to the corn while creating a subtle flavor base.

Create Cajun Butter:

Combine softened butter with all seasonings and lime juice in a bowl. Mix until completely uniform with no streaks of spice visible. The butter should look orange-tinged from the paprika. Let it sit while grilling to allow flavors to meld together.

Grill with Precision:

Place corn directly on clean grill grates. Grill for 12 to 15 minutes total, turning every 3 minutes to ensure even charring on all sides. Look for kernels that are plump and slightly darkened with visible grill marks.

Apply the Butter:

Remove corn when kernels are tender when pierced with a knife. Immediately slather generously with Cajun butter while hot. The heat will melt the butter, allowing it to seep between kernels for maximum flavor penetration.

Serve Immediately:

Arrange on a serving platter with extra lime wedges. The corn tastes best when eaten hot while the butter is still melting and aromatic.

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My absolute favorite component is the smoked paprika in the butter mixture. The first time I made this recipe I accidentally doubled it and discovered it created this incredible depth that reminded me of summers in Louisiana with my grandmother. Now I sometimes add an extra sprinkle just before serving for that nostalgic flavor.

Storage and Leftovers

If you happen to have leftovers although that rarely happens in my house, store them in an airtight container in the refrigerator for up to 2 days. The flavors actually develop nicely overnight. To reheat wrap loosely in foil and warm in a 350°F oven for about 10 minutes. You can also cut kernels off the cob and use them cold in salads or heated in fritters.

Perfect Pairings

This Cajun corn complements so many summer dishes. Serve alongside grilled chicken thighs, blackened fish, or classic burgers. For a complete Southern-inspired meal, pair with pulled pork sandwiches and coleslaw. The spicy notes in the corn also balance beautifully with creamy dishes like macaroni and cheese or potato salad.

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Seasonal Variations

While summer corn is unbeatable in sweetness and texture, you can adapt this recipe year-round. In winter months, use frozen corn kernels tossed with the Cajun butter and roasted on a sheet pan until slightly charred. In fall, try adding a tablespoon of pure maple syrup to the butter mixture for a sweet heat variation that pairs wonderfully with autumn meals.

Common Questions

→ Can I make this Cajun corn in the oven instead?

Yes! Preheat your oven to 425°F (220°C). Brush the corn with olive oil, wrap each ear individually in foil, and bake for 20-25 minutes. Unwrap and slather with the Cajun butter mixture. You'll miss some of the char, but the flavors will still be delicious.

→ How spicy is this Cajun corn?

With 1/4 teaspoon of cayenne, it has a moderate kick that most people enjoy. For milder corn, reduce the cayenne to a pinch or omit it entirely. For extra heat, increase to 1/2 teaspoon or add a dash of hot sauce to the butter mixture.

→ What can I serve with Cajun grilled corn?

This corn pairs perfectly with grilled proteins like chicken, steak, or shrimp. It's also excellent alongside burgers, pulled pork, or blackened fish. For a vegetarian spread, serve with grilled portobello mushrooms, bean burgers, or a fresh summer salad.

→ Can I prepare the Cajun butter ahead of time?

Absolutely! The Cajun butter can be made up to 3 days in advance and stored in the refrigerator. Let it come to room temperature before using so it spreads easily on the hot corn. You can even make extra and store it in the freezer for up to 3 months.

→ How do I know when the corn is perfectly grilled?

Look for light charring on multiple sides and kernels that appear plump and slightly darker in color. You can test by pressing a kernel with your fingernail - it should puncture easily and release juice. Most corn will be perfectly grilled in 12-15 minutes with occasional turning.

→ Is there a way to make this dairy-free?

Yes, simply substitute the butter with vegan butter or a plant-based spread. Coconut oil with a pinch of salt can work in a pinch, though the flavor profile will change slightly. All the spices remain the same for that authentic Cajun flavor.