Cajun buttered corn on the cob
Total Time
45 minutes
Rating
5 out of 5 stars
(1)
Ingredients
- 4 ears of corn, husks on
- 250g of unsalted butter, softened
- 1 garlic clove, grated
- 1 tbsp of Cajun spice mix
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp Worcestershire sauce, make sure you check the label if catering for vegetarians as some versions contain fish
- 1 lemon, zest and juice
- freshly ground black pepper
- flaky sea salt
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Preparation
Step 1
Soak the ears of corn in cold water for 15 minutes to prevent the husks from settling alight on the barbecue
Step 2
Meanwhile, make the Cajun butter by adding all of the ingredients to the butter and mixing thoroughly. Taste and season with salt, pepper and some (but not all) of the lemon juice
Step 3
Carefully peel back the husks of the corn, remove the strands and discard. Cover the corn with butter (you won't use it all, but it will keep in the fridge for 4 days or freezes well) then fold the husks back down
Step 4
Cook on the barbecue for 35–40 minutes or until soft. Serve hot
Step 5
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