Cajun Spiced Roasted Corn (Print Version)
Juicy corn on the cob tossed in Cajun spices for smoky, spicy flavor.
# What You'll Need:
→ Corn
01 - 4 ears fresh corn, husked and cleaned
→ Cajun Spice Mix
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon dried oregano
07 - 1/2 teaspoon dried thyme
08 - 1/2 teaspoon cayenne pepper
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon salt
→ Garnish
11 - 2 tablespoons fresh parsley, chopped
12 - 1 lime, cut into wedges
# Directions:
01 - Preheat your oven to 425°F or prepare a grill for medium-high heat.
02 - In a small bowl, mix together olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt to form a paste.
03 - Brush each ear of corn evenly with the Cajun spice mixture, ensuring all sides are coated.
04 - Place the corn on a baking sheet lined with parchment paper or directly on the grill grates.
05 - Roast in the oven or grill for 20-25 minutes, turning occasionally, until the corn is tender and slightly charred in spots.
06 - Remove from heat. Garnish with chopped parsley and serve with lime wedges on the side.
# Expert Tips:
01 -
- The spice blend creates this incredible crust that caramelizes in the heat, almost like corn on the cob went to New Orleans and came back with a tan
- It turns plain corn into the kind of side dish that steals the show, plus the recipe doubles or triples effortlessly for cookouts
02 -
- Don't skip turning the corn halfway through or you'll end up with one side charred and the other side barely kissed by the heat
- The spice paste can burn if your oven runs hot or the grill flames jump up, so keep an eye on it during the last five minutes
03 -
- Buy extra corn and freeze the grilled kernels for adding to soups and chilis when summer feels impossibly far away
- If you're grilling, leave a tiny bit of husk attached to use as a handle for turning and eating