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Cajun Corn on the Cob with Cheese

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This Cajun Corn on the Cob with Cheese is a bold, flavorful side dish that’s perfect for barbecues, family dinners, game days, or summer gatherings. Sweet, juicy corn is coated in melted butter, seasoned with Cajun spices, sprinkled with Parmesan and Cotija cheese, and finished with fresh herbs and a squeeze of lime for an irresistible combination of smoky, spicy, and savory flavors.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Ingredients

For the Corn

  • 6 ears fresh corn, husks and silk removed
  • Water for boiling (if boiling the corn)

For the Cajun Butter

  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper (optional, for extra heat)
  • ¼ teaspoon black pepper

For the Cheese Topping

  • ½ cup grated Parmesan cheese
  • ½ cup crumbled Cotija cheese (or use feta if Cotija isn’t available)

Garnishes

  • 2 tablespoons chopped fresh parsley or cilantro
  • 1 lime, cut into wedges
  • Extra Cajun seasoning for sprinkling (optional)

Kitchen Equipment

  • Large pot or grill
  • Tongs
  • Small mixing bowl
  • Basting brush
  • Serving platter

Instructions

Step 1: Cook the Corn

Boiling Method

  1. Fill a large pot with water and bring it to a rolling boil.
  2. Add the corn and cook for 8–10 minutes, until tender.
  3. Remove with tongs and let drain.

Grilling Method

  1. Preheat the grill to medium-high heat (about 400°F / 200°C).
  2. Grill the corn for 10–12 minutes, turning every few minutes until lightly charred.

Step 2: Prepare the Cajun Butter

In a small bowl, whisk together:

  • Melted butter
  • Olive oil
  • Cajun seasoning
  • Smoked paprika
  • Garlic powder
  • Onion powder
  • Cayenne pepper (if using)
  • Black pepper

Step 3: Coat the Corn

Brush each ear of hot corn generously with the Cajun butter mixture, making sure all sides are evenly coated.

Step 4: Add the Cheese

While the corn is still hot:

  1. Sprinkle Parmesan cheese over each ear.
  2. Add crumbled Cotija cheese, pressing gently so it sticks to the buttered corn.

Step 5: Garnish

Top with:

  • Chopped parsley or cilantro
  • A light sprinkle of extra Cajun seasoning (optional)
  • A squeeze of fresh lime juice just before serving

Tips for the Best Cajun Corn

  • Grill the corn for a smoky flavor and attractive char marks.
  • Apply the cheese while the corn is hot so it melts slightly and adheres better.
  • Adjust the Cajun seasoning to suit your preferred spice level.
  • Freshly grated Parmesan melts and tastes better than pre-grated varieties.

Delicious Variations

Creamy Cajun Corn

Spread a thin layer of mayonnaise or sour cream on the corn before adding the cheese for a rich, Mexican street corn-inspired twist.

Extra Cheesy

Mix shredded cheddar or Monterey Jack with the Parmesan and Cotija for an even cheesier topping.

Garlic Herb Corn

Add 1 teaspoon of minced fresh garlic and a pinch of Italian seasoning to the melted butter.

Bacon Cajun Corn

Sprinkle crispy crumbled bacon over the finished corn for extra crunch and smoky flavor.

Serving Suggestions

This Cajun Corn on the Cob pairs wonderfully with:

  • Grilled steak
  • BBQ chicken
  • Burgers
  • Pulled pork sandwiches
  • Fried chicken
  • Shrimp or fish
  • Baked potatoes
  • Fresh green salad

Storage

Refrigerator: Store leftover corn in an airtight container for up to 3 days.

Freezer: Cut the kernels from the cob and freeze them in a freezer-safe bag for up to 2 months.

Reheating

  • Microwave: Heat for 1–2 minutes, turning halfway through.
  • Oven: Wrap in foil and bake at 350°F (175°C) for 10–15 minutes.
  • Grill: Reheat over medium heat for 5–7 minutes, turning occasionally.

Approximate Nutrition (Per Serving)

  • Calories: 250
  • Protein: 8 g
  • Carbohydrates: 24 g
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Fiber: 3 g
  • Sugar: 6 g
  • Sodium: 480 mg

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