Sweet and juicy corn kernels pair well with spicy Cajun seasonings. Grilling adds a slight smoky flavor.
cup butter or margarine, melted
tablespoon Cajun seasoning
or 3 drops red pepper sauce
ears corn with husks
Heat coals or gas grill for direct heat. Mix butter, Cajun seasoning
and pepper sauce. Reserve 1 tablespoon butter mixture.
Carefully pull back husks of each ear of corn; remove silk.
Generously brush butter mixture over corn. Pull husks back over ears;
tie husks securely with thin piece of husk or string.
Cover and grill corn 4 to 6 inches from medium heat 20 to 26
minutes, turning frequently, until tender. Remove husks. Brush corn
with reserved 1 tablespoon butter.
Use corn at its very freshest for maximum sweetness and juiciness. Fresh-picked corn with plump kernels will give you the best Cajun corn!
If the corn isn't just-picked, soak it in cold water to help tenderize it and prevent the husks from burning. As little as 15 minutes helps, or it can be soaked up to 2 hours.
The most popular red pepper sauce is made in Louisiana-Cajun country! For those who have a hankering for hot, sprinkle corn with a couple drops of red pepper sauce after grilling.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
Exchanges:1 Starch; 2 Fat;
Carbohydrate Choice1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.