Cajun Spiced Roasted Corn (Printable)
Tender roasted corn coated in smoky, spicy Cajun butter with fresh parsley and lime.
# What You'll Need:
→ Corn
01 - 4 ears fresh corn, husked
→ Cajun Butter
02 - 4 tablespoons unsalted butter, melted
03 - 1 1/2 teaspoons Cajun seasoning
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon garlic powder
06 - 1/4 teaspoon onion powder
07 - 1/8 teaspoon cayenne pepper
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Garnishes
10 - 2 tablespoons chopped fresh parsley
11 - 1 lime, cut into wedges
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.
02 - In a small bowl, whisk together the melted butter, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until fully combined.
03 - Brush each ear of corn generously with the Cajun butter mixture, reserving approximately one-third of the butter for finishing after roasting.
04 - Arrange the buttered corn on the prepared baking sheet. Roast for 20 to 25 minutes, turning the ears once halfway through cooking, until the kernels are golden brown and lightly charred.
05 - Remove from the oven and brush with the remaining Cajun butter. Sprinkle with chopped fresh parsley and serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The double butter technique creates this incredible caramelized crust that locks in all those spicy smoky flavors
- It turns plain sweet corn into something that feels restaurant special but takes about five minutes of actual work
02 -
- Turning the corn halfway through prevents one side from getting too dark while the other stays pale
- Room temperature butter melts faster and coats more evenly than cold butter straight from the fridge
03 -
- Buy corn the same day you plan to cook it because sugars start converting to starch the moment it is picked
- If the corn seems extra fresh, reduce roasting time by a few minutes to prevent drying out