Cajun buttered corn on the cob
This popular barbecue side dish is perfect for serving with American-style slow-cooked meats. Using the husks to protect the corn from the heat helps to steam them in the butter, which is given a kick of Cajun spice for extra flavour.
- Total:
Ingredients
- 4ears of corn, husks on
- 250g of unsalted butter, softened
- 1garlic clove, grated
- 1tbsp of Cajun spice mix
- ½tsp smoked paprika
- ½tsp dried oregano
- ½tsp Worcestershire sauce, make sure you check the label if catering for vegetarians as some versions contain fish
- 1lemon, zest and juice
- freshly ground black pepper
- flaky sea salt
Instructions
Step 1
Soak the ears of corn in cold water for 15 minutes to prevent the husks from settling alight on the barbecueStep 2
Meanwhile, make the Cajun butter by adding all of the ingredients to the butter and mixing thoroughly. Taste and season with salt, pepper and some (but not all) of the lemon juiceStep 3
Carefully peel back the husks of the corn, remove the strands and discard. Cover the corn with butter (you won't use it all, but it will keep in the fridge for 4 days or freezes well) then fold the husks back downStep 4
Cook on the barbecue for 35–40 minutes or until soft. Serve hot