Summer time is corn season, and Cajun Corn on the Cob takes everyone’s favorite summer side dish and spices it up with a Cajun kick. Sweet corn is a deliciously complimented by a little spice. You’ll want to make this corn recipe all summer long!
In this post you’ll find instructions for boiling, baking, grilling, air frying and slow cooker methods of cooking this delicious vegetable.
Cajun food is one of my favorites, and I love to use my homemade Cajun spice blend for making this easy corn recipe. And also, to make Cajun shrimp and sausage pasta, Cajun crab cakes, Cajun meatballs and Cajun red beans and rice.
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What is Cajun food?
Cajun cuisine is a style of cooking that originated with the Acadians. Acadians were French settlers who left Canada and ended up in Louisiana. They had to change their way of cooking based on the ingredients that were available in this new climate.
Rice, bell peppers, cayenne peppers, seafood and sausage figure prominently in Cajun dishes. A common (and delicious) Cajun cooking technique is blackening. You can try my recipe for blackened cod, if you are curious!
Why you’ll love this recipe
- Quick and easy: With just a handful of simple ingredients and 5 minutes cooking time, this easy side dish is ready to enjoy.
- Delicious: Cajun spices make buttery sweet corn even more irresitisible.
- Versatile: This easy recipe is a great addition to any main dish. The perfect side dish for your summer barbecue or potluck, it goes well with grilled meats, seafood, or vegetables.
Ingredient notes
To make the best Cajun corn on the cob, you’ll need the following ingredients:
- Corn on the Cob: Look for locally sourced or farmer’s market options for the sweetest and most tender ears of corn. Choose ears that are still in the husk. Husks should be bright green and tightly wrapped. The husk should not be dry or yellow. Check the tassel, or corn silk. It should be pale and a little sticky. Don’t buy it if the tassel is black, dried out, or slimy. Yellow corn and peaches & 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 own personal blend of Cajun seasoning, and you can customize it to your liking. 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 blend like Slap ya Mama Cajun seasoning
- Salt: If you use a store-bought Cajun spice mix, it may contain a lot of salt, and in that 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, it’s also a great option.
How to shuck corn
- Remove the husks of the corn by peeling them downwards.
- Gently remove the silky threads of the corn.
- Rinse the corn under cold water to remove any remaining threads.
How to make this Cajun corn on the cob recipe
- Bring a large pot of water to a boil over medium high heat.
- Shuck the corn and remove the silky tassels.
- Put the corn in the boiling water, using tongs to avoid splashing.
- Boil the corn for 5 minutes. (Add another minute for very thick ears of corn.
- Remove the cobs to a serving dish.
- While corn is boiling, whisk the melted butter, lime juice, Cajun seasoning, and salt in a small bowl.
- Remove the corn to a serving dish and pour the butter mixture over the cobs, turning to coat.
- Sprinkle with parsley or cilantro and serve with lime wedges.
Recipe tips
- Boil the water first, then add the corn. According to the Farmer’s Almanac, vegetables that grow above ground, like corn, go into boiling water. And veggies that grow underground, like potatoes, start off in cold water.
- Avoid overcooking: Fresh corn needs only a few minutes to boil. Cooking the cobs too long will cause them to be starchy and tough.
- Break 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 a lot of other side dishes as well.
- Keeping them warm: The best way to keep the cobs warm is to leave them in the hot water (after turning off the heat). Don’t leave the cobs in the water longer than 10 minutes.
- Husks: Keep the corn cobs in their husk if you are storing them in the fridge. This will keep them from drying out. Shuck the corn right before cooking.
- Storing raw corn: Store uncooked corn cobs in their husks in the crisper drawer of the fridge 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 fridge for up to 3 days. Reheat in the microwave.
- Freezing cooked corn: Freeze completely cooled cobs in a large freezer bag, or individually wrapped tightly in plastic wrap. Freeze for up to 3 months. You can also cut the corn kernels off the cob and freeze them that way for using 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 your grill to medium-high heat.
- .Brush each corn cob with the butter and seasoning mixture.
- Place the seasoned corn on the grill rack and cook for about 10-12 minutes, turning occasionally, basting with the butter and spice mixture until the kernels are tender and lightly charred.
Oven baked corn on the cob
Baking corn in the oven keeps it crisp and juicy.
- Preheat your 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 them on a baking sheet.
- Bake for 20-25 minutes, or until the corn is tender and cooked through.
Air fryer corn on the cob
Air frying corn will give similar resuts to grilled corn, and it’s quick.
- Preheat air fryer to 400°
- Brush corn lightly 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 platter and pour the butter and spice mixture over the corn, rolling to coat.
Slow cooker Cajun corn on the cob
The slow cooker is a perfect hands-off method to cook corn if you have a little extra time.
- Place corn on foil.
- Brush butter and spice mixture over corn on all sides. Repeat with the remaining cobs.
- Wrap the corn in the foil and place in the crockpot.
- Cook on high for 2 to 21/2 hours, depending on the slow cooker model.
Variations
- Vegan: Use olive oil or canola oil instead of butter.
- Cheese: Sprinkle grated Parmesan cheese or feta cheese over 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 cotija 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. Did you make any changes? We would love for you to share and your feedback is important! Thank you 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 side dish and spices it up with a Cajun kick. Sweet corn is deliciously complimented by a little spice. You’ll want to make this corn recipe all summer long.
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Servings: 4
Calories: 191kcal
Instructions
Bring a large pot of water to a boil over medium high heat.
Shuck the corn and remove the silky tassels.
Put the corn in the boiling water, using tongs to avoid splashing.
Boil the corn for 5 minutes. (Add another minute for very thick ears of corn.
Remove the cobs to a serving dish.
While corn is boiling, whisk the melted butter, lime juice, Cajun seasoning, and salt in a small bowl.
Remove the corn to a serving dish and pour the butter mixture over the cobs, turning to coat.
Sprinkle with parsley or cilantro and serve with lime wedges.
Notes
- Boil the water first, then add the corn. According to the Farmer’s Almanac, vegetables that grow above ground, like corn, go into boiling water. And veggies that grow underground, like potatoes, start off in cold water.
- Avoid overcooking: Fresh corn needs only a few minutes to boil. Cooking the cobs too long will cause them to be starchy and tough.
- Break 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 a lot of other side dishes as well.
- Keeping them warm: The best way to keep the cobs warm is to leave them in the hot water (after turning off the heat). Don’t leave the cobs in the water longer than 10 minutes.
- Husks: Keep the corn cobs in their husk if you are storing them in the fridge. This will keep them from drying out. Shuck the corn right before cooking.
- Storing raw corn: Store uncooked corn cobs in their husks in the crisper drawer of the fridge 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 fridge for up to 3 days. Reheat in the microwave.
- Freezing cooked corn: Freeze completely cooled cobs in a large freezer bag, or individually wrapped tightly in plastic wrap. Freeze for up to 3 months. You can also cut the corn kernels off the cob and freeze them that way for using in other recipes.
Nutrition
Calories: 191kcal | Carbohydrates: 19g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 689mg | Potassium: 335mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2250IU | Vitamin C: 8mg | Calcium: 15mg | Iron: 1mg
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Colleen
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