Corn on Cob Cajun Spices (Printable)

Grilled or roasted corn on the cob dressed in smoky Cajun spices for a flavorful summer side.

# What You Need:

→ Corn

01 - 4 ears fresh corn, husks and silks removed

→ Cajun Spice Mixture

02 - 2 tablespoons unsalted butter, melted (or olive oil for dairy-free)
03 - 1½ teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - ½ teaspoon dried thyme
07 - ½ teaspoon dried oregano
08 - ½ teaspoon cayenne pepper, adjust to taste
09 - ½ teaspoon freshly ground black pepper
10 - ½ teaspoon kosher salt

→ To Serve

11 - 1 tablespoon chopped fresh parsley (optional)
12 - 1 lemon, cut into wedges

# How-To Steps:

01 - Preheat grill to medium-high heat (approximately 400°F) or preheat oven to 430°F if roasting.
02 - In a small bowl, whisk together melted butter, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt until smooth paste forms.
03 - Using a pastry brush, generously coat each ear of corn with the Cajun spice mixture, ensuring all sides are evenly covered.
04 - Place corn directly on preheated grill grates or arrange on a baking sheet lined with parchment paper if using oven method.
05 - Cook corn for 12-15 minutes total, rotating every 3-4 minutes to achieve even charring on all sides until tender and golden brown.
06 - Remove corn from heat, allow to cool for 2-3 minutes. Garnish with fresh parsley if desired and serve immediately with lemon wedges for squeezing.

# Helpful Tips:

01 -
  • The spice blend creates this incredible smoky, slightly sweet coating that makes regular corn taste absolutely extraordinary
  • It comes together in under 30 minutes but tastes like something from a restaurant that really knows what they are doing
02 -
  • The spice mixture will seem thick, but that is exactly what you want to create those caramelized bits on the grill
  • Do not walk away from the grill because the sugar content in the corn can burn quickly once it starts char
03 -
  • If it is raining or you do not have a grill, roast the corn at 220°C for about 15 minutes and it still turns out amazing
  • The spice mixture keeps for weeks in an airtight container, so I always make extra to have on hand

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