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




Corn on the cob

Cajun butter


  • Barbecue with a lid


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

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