Grilled Cajun Corn

Sweet and juicy corn kernels pair well with spicy Cajun seasonings. Grilling adds a slight smoky flavor.

Grilled Cajun Corn

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.


  • 1/4 cup butter, melted
  • 1 tablespoon Cajun seasoning
  • 2 or 3 drops red pepper sauce
  • 6 ears corn with husks


  1. Heat coals or gas grill for direct heat.
  2. Mix butter, Cajun seasoning and pepper sauce. Reserve 1 tablespoon butter mixture.
  3. 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.
  4. Cover and grill corn 4 to 6 inches from medium heat 20 to 26 minutes, turning frequently, until tender.
  5. Remove husks.
  6. Brush corn with reserved 1 tablespoon butter.

Total: 30 min | Servings: 6

Nutrition Information: Serving Size: 1 Serving: Calories 195 (Calories from Fat 80), Cholesterol 20mg Sodium 75mg Total Carbohydrate 25g (Dietary Fiber 3g), Protein 3g

% Daily Value*: Iron 4%

Exchanges: 1 Starch; 2 Fat; Carbohydrate Choices: 1 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker