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.

First published in 2018
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Ingredients

Metric

Imperial

Corn on the cob

Cajun butter

Equipment

  • Barbecue with a lid

Method

1
Soak the ears of corn in cold water for 15 minutes to prevent the husks from settling alight on the barbecue
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 juice
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 down
4
Cook on the barbecue for 35–40 minutes or until soft. Serve hot
First published in 2018
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