Cajun Corn With Louisiana Butter
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 ears fresh sweet corn, in their husks
-
Butter
- 1 teaspoon Hungarian paprika
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon dried oregano
- 1⁄8 - 1⁄4 teaspoon cayenne
- 4 tablespoons unsalted butter, softened
directions
- Soak the ears of corn in cold water for at least 30 minutes.
- If necessary, use a weight to keep the ears of corn submerged in the water.
- Drain.
- While the corn is soaking, make the butter: Mix together the paprika and next 5 ingredients; add in the butter and mash it with the back of a fork, then stir to distribute the seasonings throughout.
- Pull back the husks on each ear of corn, leaving them attached at the stem.
- Remove and discard the corn silk.
- Spread about 1 tablespoon of the seasoned butter evenly over the kernels of each ear of corn.
- Fold the husks back over the kernels and use a string or thin strip of husk to tie them at the top.
- Grill the corn over direct medium heat for about 25-30 minutes or until the kernels are tender (turn 3 or 4 times during gilling time).
- Don't worry if the husks brown or burn.
- Take corn from the grill.
- When cool enough to handle, carefully pull the husks back and cut them off with a knife.
- Serve warm.
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