Cajun Grilled Corn Recipes

SUNNY'S GRILLED CORN WITH CAJUN TRINITY BUTTER

Steps:

• Heat a grill to 400 degrees F.
• In a small food processor add the butter, Cajun seasoning, celery, onion and bell pepper.
• Pull the corn husks open, then remove the silk and secure the husks open in a bundle with soaked twine or a piece of husk ripped from each ear.
• Place the corn over the direct heat of the grill and cook, rotating occasionally, until the corn chars, 10 to 15 minutes.
• Brush or smear with butter and cook over the indirect heat while basting and turning for a few more minutes. Serve warm with a spritz of lemon.

CAJUN CORN ON THE COB (BOILED, BAKED, OR ON THE GRILL)

Steps:

• Oil and spices. In a small bowl, whisk olive oil, half of the cajun spice, half of the paprika spice, garlic and onion powder, salt, pepper to taste.
• Place each cob on a piece of foil. Brush each corn generously with the mixture. Wrap in foil. It is fine if you have extra oil-spices mixture left, you can brush the corn later, right before brushing with the mayo sauce.
• Transfer the corn to the oven and bake for 30 minutes at 425 F. If you like the corn to be softer, remove it from the oven after 30 minutes, brush it with more oil-spice mixture and bake another 20-25 minutes.
• While cajun corn on the cob is baking, prepare the mayo sauce. In a medium bowl, mix mayo, sour cream, leftover cajun and paprika, lime juice (or squeeze it later directly on the corn as needed), salt, and pepper to taste.
• Take the corn out from the oven, let cool slightly and brush with leftover oil mixture (optional) and finally mayo mix all over the corn. (If you want to get the corn slightly charred without using a grill, a grill pan would be a great option here. Transfer the baked corn directly to a lightly greased grill pan and let all the sides grilled until the desired result, don't overcook it though!).
• Top with crumbled feta or cotija cheese, chopped cilantro, cajun spice. Serve warm!

CAJUN-GRILLED CORN ON THE COB

Steps:

• Prepare grill. Combine first 8 ingredients in a small bowl; set aside.
• Pull husks back from corn (do not remove), and scrub silks. Brush butter over corn; sprinkle with spice mixture. Place corn on grill rack; grill 12 minutes or until done, turning occasionally.

SLOW-COOKED CAJUN CORN

Steps:

• Combine butter and Cajun seasoning until well blended. Place each ear of corn on a double thickness of heavy-duty foil. Spread butter mixture over each ear. Wrap foil tightly around corn., Place ears in a 6-qt. slow cooker; add water. Cook, covered, on high until corn is tender, 4-6 hours.

CAJUN BUTTERED CORN

Steps:

• In a large kettle, bring 3 qts. of water to a boil; add corn. Return to a boil; cook for 3-5 minutes or until tender., Meanwhile, in a small saucepan, melt butter. Stir in the chili powder, pepper, garlic powder and cayenne; cook and stir for 1 minute. Combine cornstarch and broth until smooth; gradually whisk into butter mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Drain corn; serve with seasoned butter.

GRILLED CAJUN CORN

Steps:

• Mix butter, seasoning, and red pepper sauce. Brush over corn and grill 20-25 minutes.

CAJUN BOIL ON THE GRILL

Steps:

• Divide potatoes, salmon, shrimp, sausage and corn among four pieces of heavy-duty foil (about 18x12-in. rectangles). Drizzle with oil; sprinkle with seasonings. Squeeze lemon juice over top; place squeezed wedges in packets. Fold foil around mixture, sealing tightly., Grill, covered, over medium heat 12-15 minutes or until fish just begins to flake easily with a fork, shrimp turn pink and potatoes are tender. Open foil carefully to allow steam to escape.

CAJUN SPICED CORN

Steps:

• Preheat oven to 450 degrees F or grill to medium-high.
• Center vegetables on sheet of Reynolds Wrap® Aluminum Foil. Sprinkle with Cajun seasoning; stir to blend. Top with margarine.
• Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
• Bake 20 to 25 minutes on a cookie sheet in oven.
• OR grill 12 to 14 minutes in covered grill.

GRILLED CAJUN SEAFOOD BOIL

Steps:

• Heat a grill to about 375 degrees F.
• Add potato pieces to a large pot of water and bring to a boil. Simmer for 10 minutes, just to jump-start the cooking process. Drain.
• Arrange 4 (12x18-inch) sheets of Reynolds Wrap® Heavy Duty Aluminum Foil on a clean work surface.
• Divide the shrimp, slightly cooked potatoes, kielbasa and corn atop the 4 pieces of foil, piling in the center. Add 1 tablespoon butter to each pile. Drizzle each with 1 tablespoon olive oil, sprinkle with Worcestershire sauce and sprinkle generously with Creole seasoning. Squeeze a lemon wedge over each pile and add the rind to the mixture. Sprinkle with black pepper.
• Wrap each piece of foil into a tightly sealed pouch. Place on the grill. Cover. Allow to cook and steam for 15 to 18 minutes until the shrimp and potatoes are cooked through.
• Serve by carefully unwrapping the foil and serving with slices of bread and hot sauce.

GRILLED CAJUN CORN

Steps:

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