Smoky Cajun Butter Grilled Corn in Foil
In the summer, when I’m not enjoying corn in my favorite corn salad, I love making this incredibly flavorful grilled corn on the cob. It’s buttery and tastes slightly smoky with a subtle spicy kick. And since we wrap the corn in foil, it stays incredibly tender and juicy. The flavored butter we use for this corn is the same as the one we use for our cajun-spiced shrimp. It combines our favorite cajun seasoning with butter, fresh garlic, and fresh cilantro (or parsley). Plus, you can make it in advance and use it for other veggies or try it with shrimp or chicken. To grill the corn, generously spread our cajun butter over corn on the cob and then wrap them in foil. Place the foil-wrapped corn on the grill and cook for 10 to 15 minutes. When serving the corn, pour the sizzling butter over it. It’s fantastic! If you don’t feel like grilling, you can also use your oven for roasted corn. The steps are the same: slather on your butter, wrap the corn in foil, and then roast in a 400° F oven for 20 to 30 minutes. This is also how we cook our roasted corn with chipotle butter. Easy! Serve with grilled chicken, more veggies, or sliced off the cob and spooned over a bowl of these delicious grits. 4 tablespoons room temperature butter 2 cloves garlic, finely minced or grated 2 tablespoons cilantro or parsley leaves, minced 1 tablespoon homemade cajun seasoning; see notes 2Prepare the flavorful butter by combining butter, garlic, cilantro (or parsley), and cajun seasoning. Mix well. 3Use a spoon to spread the butter evenly over the ears of corn. 4Place the buttered corn onto aluminum foil and tightly wrap it to create a packet. 5For grilling, cook the corn packet over indirect heat (cooler area of your grill) for 10 to 15 minutes, rotating and flipping it once or twice during grilling. 6For roasting in the oven, place the corn packet on a baking sheet and bake at 400° Fahrenheit for 20 to 30 minutes, flipping it once during roasting.
