Best Cajun Corn With Louisiana Butter Recipes

OVEN ROASTED CORN WITH CAJUN BUTTER

Steps:

• 1. Preheat oven to 350F.
• 2. Roast corn inside their husks directly on an oven rack for 25-30 minutes or until done.(test with fork)
• 3. While corn is roasting, mix thyme, cayenne pepper sauce and butter, heating until the butter melts.
• 4. Shuck the corn after cooking. You will find it slips off quite easily.
• 5. Brush with seasoned butter and sprinkle with Cajun seasoning. Most Cajun seasoning is a bit salty- if you use salt-free you might want to add a little salt.

CAJUN BUTTER

Steps:

• In a small bowl, combine the first seven ingredients. Serve with corn. Refrigerate leftovers.

CAJUN CORN WITH LOUISIANA BUTTER

Steps:

• Soak the ears of corn in cold water for at least 30 minutes.
• If necessary, use a weight to keep the ears of corn submerged in the water.
• Drain.
• While the corn is soaking, make the butter: Mix together the paprika and next 5 ingredients; add in the butter and mash it with the back of a fork, then stir to distribute the seasonings throughout.
• Pull back the husks on each ear of corn, leaving them attached at the stem.
• Remove and discard the corn silk.
• Spread about 1 tablespoon of the seasoned butter evenly over the kernels of each ear of corn.
• Fold the husks back over the kernels and use a string or thin strip of husk to tie them at the top.
• Grill the corn over direct medium heat for about 25-30 minutes or until the kernels are tender (turn 3 or 4 times during gilling time).
• Don't worry if the husks brown or burn.
• Take corn from the grill.
• When cool enough to handle, carefully pull the husks back and cut them off with a knife.
• Serve warm.

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!

LOUISIANA COMPOUND BUTTER

Steps:

• Place softened butter, minced garlic, and finely chopped cilantro in an electric mixer.
• Mix on slow speed until all ingredients are well blended.
• SLOWLY add hot sauce until well incorporated.
• Wrap the ball of butter into a large piece of wax paper; form into a log (with the diameter of the log being the size of a silver dollar).
• Place log in freezer until firm.
• Cut log into 1/4-inch to 1/2-inch slices and place on top of grilled salmon immediately before serving.
• The remaining butter can be stored in an airtight container for up to two months.

CAJUN CORN WITH LOUISIANA BUTTER

Steps:

• Soak the ears of corn in cold water for at least 30 minutes. If necessary, use a weight to keep the ears submerged. Drain.MEANWHILE MAKE THE BUTTER: In a small bowl mix together the paprika, onion powder, salt, thyme, oregano, and cayenne. Add the butter and mash it with the back of a fork, then stir to distribute the seasonings throughout.Pull back the husks on each ear of corn, leaving them attached at the stem. Remove and discard the corn silk. Spread about 1 tablespoon of the seasoned butter evenly over the kernels of each ear. Fold the husks back over the kernels and use string or a thin strip of husk to tie them at the top.Grill the corn over Direct Medium heat until the kernels are tender, 25 to 30 minutes, turning three or four times during grilling time. Don't worry if the husks brown or burn. Remove from the grill. When cool enough to handle, carefully pull the husks back and cut them off with a knife. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.