Cajun Corn on the Cob

Summer time is corn season, and Cajun Corn on the Cob takes everyone's favorite summer side dish and spices it up with a Cajun kick. Sweet corn is deliciously complimented by a little spice. You'll want to make this corn recipe all summer long.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 191kcal

Author Colleen Milne

Equipment

Ingredients

4 corn on the cob
¼ cup melted butter
2 tablespoon Cajun seasoning
2 tablespoon lime juice
1 teaspoon kosher salt
1 tablespoon chopped parsley or cilantro

Instructions

Bring a large pot of water to a boil over medium high heat.
Shuck the corn and remove the silky tassels.
Put the corn in the boiling water, using tongs to avoid splashing.
Boil the corn for 5 minutes. (Add another minute for very thick ears of corn.
While corn is boiling, whisk the melted butter, lime juice, Cajun seasoning, and salt in a small bowl.
Remove the corn to a serving dish and pour the butter mixture over the cobs, turning to coat.
Sprinkle with parsley or cilantro and serve with lime wedges.

Notes

Boil the water first, then add the corn. According to the Farmer's Almanac, vegetables that grow above ground, like corn, go into boiling water. And veggies that grow underground, like potatoes, start off in cold water.
Avoid overcooking: Fresh corn needs only a few minutes to boil. Cooking the cobs too long will cause them to be starchy and tough.
Break cobs in half: You may need to cut the cobs in half if they are too large to fit in your pot. I like to break them in half to feed more people when there are a lot of other side dishes as well.
Keeping them warm: The best way to keep the cobs warm is to leave them in the hot water (after turning off the heat). Don't leave the cobs in the water longer than 10 minutes.
Husks: Keep the corn cobs in their husk if you are storing them in the fridge. This will keep them from drying out. Shuck the corn right before cooking.
Storing raw corn: Store uncooked corn cobs in their husks in the crisper drawer of the fridge until ready to cook. It will keep for up to five days.
Storing cooked corn: Cool the cobs completely and store in an airtight container in the fridge for up to 3 days. Reheat in the microwave.
Freezing cooked corn: Freeze completely cooled cobs in a large freezer bag, or individually wrapped tightly in plastic wrap. Freeze for up to 3 months. You can also cut the corn kernels off the cob and freeze them that way for using in other recipes.

Nutrition