Cajun Corn With Louisiana Butter

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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