Cajun Butter Corn
Bold, zesty and delicious cajun butter corn is easy to make on your grill in under 20 minutes!
Servings: 4
Ingredients
- 6 ears whole corn
- 2 sticks unsalted butter
- ¼ cup honey
- juice of half of lemon
- 1 tablespoon finely chopped cilantro
- 1 tablespoon Old Bay seasoning
- 1 tablespoon sweet paprika
- 1 teaspoon adobo seasoning
- 1 teaspoon lemon pepper
Instructions
- Preheat the grill to medium-high heat.
- Peel back the corn husks, leaving them attached to the base of each ear of corn. Remove the silks and rinse the corn, then pat dry.
- Place the corn on the grill and cook for 10 to 15 minutes, turning every couple of minutes. You'll know it's perfect when the kernels are tender and have those deep charred marks - the little bursts of carmelized gold. Pierce a kernel with a knife to check for tenderness, and keep turning until you've got that perfect balance of char and sweetness.
- Meanwhile, make the butter: Set a 12-inch cast-iron skillet on the grill and melt the butter. When the butter is melted, stir in the honey, lemon juice, cilantro, Old Bay, paprika, adobo seasoning, and lemon pepper until smooth and fully combined.
- Once the corn is grilled on all sides, use a basting brush to brush it gently with the seasoned butter. Serve hot.
Notes
Storage: Store leftover cajun corn in a sealed container in the fridge for up to 3 days. You can reheat in the microwave or on the grill. If you have leftover cajun butter, you can store it in a separate container and baste again prior to reheating.