Cajun Spiced Roasted Corn (Printable)
Sweet corn roasted with smoky Cajun spices for a bold, flavorful side with a touch of fresh lemon.
# What You'll Need:
→ Vegetables
01 - 4 ears fresh corn, husked
→ Spice Blend
02 - 2 tablespoons olive oil
03 - 1½ teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - ½ teaspoon dried thyme
07 - ½ teaspoon dried oregano
08 - ½ teaspoon cayenne pepper
09 - ½ teaspoon black pepper
10 - 1 teaspoon kosher salt
→ To Serve
11 - 2 tablespoons unsalted butter, melted
12 - 2 tablespoons fresh parsley, chopped
13 - 1 lemon, cut into wedges
# How to Make It:
01 - Preheat oven to 425°F or prepare grill over medium-high heat.
02 - Combine olive oil, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt in a small bowl. Mix thoroughly to form a uniform paste.
03 - Brush each ear of corn evenly with the Cajun spice paste, ensuring complete coverage on all sides.
04 - Arrange corn on a foil-lined baking sheet or place directly on preheated grill grates.
05 - Cook for 20 to 25 minutes, turning occasionally, until corn is tender and develops light charring.
06 - Remove from heat, brush immediately with melted butter, sprinkle with chopped parsley, and serve with lemon wedges.
# Expert Advice:
01 -
- The smoky spice blend creates this incredible crust that makes every bite explode with flavor
- It transforms ordinary corn into something people cant stop talking about at summer gatherings
02 -
- Don't skip the brushing step mid cook or you'll end up with dry patches instead of that spicy crust we want
- The corn is done when kernels feel tender when pierced not just when it looks charred
03 -
- Peel back the husks but leave them attached to use as handles while eating
- Let the finished corn rest for just a couple minutes so the butter sets instead of running everywhere