Cajun recipes
Cajun corn on the cob: grilled and stovetop
Grill fresh corn for smoky char or use the stovetop for tender kernels, then finish all 6 ears with y'ALL Purpose seasoned butter.
Acadian Kitchens
Cajun corn on the cob: grilled and stovetop
- Serves
- 6
- Choose your method
- Grill or stovetop
- The finish
- Brush with seasoned butter
Choose smoky char or tender stovetop corn
Grill 6 ears for toasted spots, a little smoke, and crisp-tender kernels, or use the stovetop for tender, juicy corn when the grates are full. Both paths finish with buttery y'ALL Purpose seasoning, lime, and parsley if you like.
Ingredients
- 6 ears fresh corn, husks and silk removed
- 4 tablespoons unsalted butter, softened or melted
- 1 1/2 teaspoons Ragin' Cajun y'ALL Purpose Seasoning
- Lime wedges and chopped parsley, for serving, optional
Season the butter, not the cooking water
- Mix the seasoned butter. Stir the butter and seasoning together until evenly combined. Reserve at room temperature while the corn cooks.
Brush it on after cooking so the seasoning stays on the kernels.
Grill method
- Turn for even color. Heat a clean grill to medium-high. Grill uncovered for 10 to 12 minutes, turning every 2 to 3 minutes, until crisp-tender, bright, and marked in spots.
- Brush and serve. Coat the hot corn with seasoned butter and add lime and parsley if desired.
Stovetop method
- Boil until crisp-tender. Bring a large pot of water to a boil. Add the corn, return to a gentle boil, and cook for 4 to 6 minutes.
- Drain, brush, and serve. Drain well, coat the hot corn with seasoned butter, and serve.
Serve hot corn without steaming it soft
Mix the seasoned butter ahead and keep it covered in the refrigerator. Soften it before brushing grilled corn, or melt it for stovetop corn. Set out lime wedges and herbs separately so everyone can finish an ear to taste.
For prompt service, bring out small batches and leave waiting ears uncovered or only briefly covered; trapped steam softens the kernels. This preserves texture, not a safe holding temperature. For hot holding, keep corn at 140°F or above. Without temperature control, follow the 2-hour limit, reduced to 1 hour above 90°F, in “Chill and reheat leftover corn.”
Build a plate around it
Pair the corn with Cajun burgers for a sweet-heat cookout plate, blackened chicken for a peppery main, or a stovetop shrimp boil. For more menu connections, see the Cajun grilling and tailgating guide. For another way to use seasoned butter, see the Cajun butter recipe.
Chill and reheat leftover corn
Refrigerate leftovers within 2 hours, or within 1 hour when the air temperature is above 90°F. Use within 3 to 4 days and reheat leftovers to 165°F.
Fresh or frozen corn
Can I use frozen corn on the cob?
Follow the package directions for frozen corn. Frozen ears may need different timing from the fresh corn used here.
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