Want to be the star of your next cookout? Transform your basic grilled corn into something truly special with Cajun spices, minced onion, and garlic! Serve it alongside grilled burgers, fish, chicken, and all your other BBQ favorites. It’s also a great accompaniment to a seafood boil.
What Is Cajun Seasoning?
Cajun seasoning blends vary but typically include easy-to-find spices like paprika, onion powder, and oregano, and get a kick from cayenne pepper. Homemade Cajun seasoning is easy to throw together and you might already have all the spices you need for it in your pantry. Inexpensive to make once you have the spices, it’s always great to have on hand. Of course, you can adjust the amount of seasoning to suit your palate, making it as spicy or mild as you like.
Various brands of Cajun spice mix are also available at most grocery stores. For an authentic taste of Louisiana, look for brands from the state, including Slap Ya Mama and Louisiana Fish Fry Products. For a slightly different Louisiana flavor, feel free to swap in Creole seasoning, such at Tony Chacherie’s.
The Best Way to Grill Corn on the Cob
Corn is often grilled with the husks left on to keep the kernels from drying out, but in this recipe the corn needs to be shucked so you can brush it with the seasoning blend.
The trick to keeping the shucked corn from drying out is to let it soak in water before grilling. If you can, let it soak a full two hours before turning on the grill.
Ingredients
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4 to 6 ears corn
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1/2 cup vegetable oil
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3 tablespoons Cajun seasoning
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3 tablespoons minced onion
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2 cloves garlic, minced
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Cara Cormack
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Shuck the corn by removing husks and silk. Soak the corn in water for up to 2 hours to hydrate the kernels (this prevents them from burning on the grill).
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In a mixing bowl, combine the vegetable oil, Cajun seasoning, minced onion, and minced garlic. Set aside.
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Preheat the grill to medium heat. Place the ears of corn on the grill and cook for 5 minutes, turning frequently.
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After the corn has cooked for 5 minutes, brush your Cajun mixture onto the ears of corn, coating all sides evenly.
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Continue cooking until the corn is slightly charred and the seasoning has browned, turning frequently, about 5 minutes more.
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Remove from the grill, and serve immediately.
The Spruce Eats / Cara Cormack
Recipe Variation: Cajun-Spiced Corn Off the Cob
Cajun spice, onions, and garlic are also great on corn that’s been removed from the cob. To do this, slice the corn from the cob after grilling (but before adding the spices), then sauté the garlic and onions in a skillet until browned. Add the corn kernels and Cajun spice blend, and cook, stirring, until warmed through. Alternately, slice the corn from the cob and then cook it in a skillet in oil or butter along with the onions, garlic, and spices. Use the cooked corn off the cob for salads or salsa or serve it alone as a spicy veggie side dish.
