The Absolute Best Cajun Corn Recipe.
Cajun corn is a delicious side dish made by adding Cajun seasoning to boiled corn on the cob. The easiest way to make cajun corn is to boil the ears of corn in water until they’re soft and tender.
Corn on the cob is a summertime staple, but it can get boring pretty quickly. This Cajun Corn recipe adds a little spice to your dinner table and brings back memories of the bayou. Cajun corn is a fresh, delicious side dish that is perfect for summer time! It’s not only super easy to make, but it also requires ingredients that are probably already sitting in your kitchen.
This dish is best eaten hot, but it’s also great at room temperature or even cold the next day. It makes a great addition to any backyard barbecue or potluck dinner!
- 6 ears corn, husked and silks removed (you can use frozen corn if you prefer)
- 1 stick butter, softened
- 1 tsp. kosher salt, plus more to taste
- ½ tsp. freshly ground black pepper, plus more to taste
- ¼ cup grated Parmesan cheese
- Cook the corn until it is tender, about 5 minutes.
- Add butter to the pan and allow it to melt over medium-low heat, swirling occasionally.
- Add parmesan cheese (1/2 cup) and stir until melted; season with salt and pepper as needed (about 1/8 teaspoon each).
- Preheat oven to 425 F
- Remove husks from corn and discard
- Slather corn with butter, then season liberally with salt and pepper (if the confit you’re using already has seasoning, use less)
- Sprinkle parmesan cheese on top of each ear of corn
- Wrap buttered corn individually in foil, making sure it’s sealed well so none of the moisture escapes during cooking Put foil-wrapped corn on a baking sheet and bake for about 15 to 20 minutes, or until you can pierce the kernels easily with a fork. Remove from oven and let cool for 5 minutes before serving.
- Place wrapped corn on a baking sheet and roast for 20-25 minutes, until the cheese is bubbling and browned. Remove from oven and allow to cool for a few minutes before unwrapping Place wrapped corn on a baking sheet and bake for 30 minutes Remove foil, turn corn over and return to oven for an additional 5-10 minutes or until the parmesan has turned golden brown.
- Place the foil-wrapped ears of corn on a baking sheet and place in the oven for 15 minutes Remove from oven, open up one of the ears and check that they’re cooked through. If so, serve immediately with additional parmesan cheese sprinkled on top.
Preheat oven to 425 F.
- Preheat the oven to 425 F.
- Place corn on a rimmed baking sheet and drizzle with butter, lime juice and cajun seasoning mix. Season with salt and pepper. Toss to coat evenly, then bake for 20 minutes until lightly browned on edges but still slightly tender in center (corn should be cooked through).
Carefully unwrap corn and serve!
Once you’ve got the corn unwrapped, it’s time to serve. To do this, carefully hold each cob vertically over a plate and run your knife downward along its length. This will leave behind bite-sized pieces of corn that you can then serve on plates or in bowls for your guests to enjoy.
Wrap the cobs in plastic wrap and store them in your refrigerator. You can eat them later, but they’re best when eaten right away!
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