Cajun Spiced Roasted Corn (Printable)
Sweet corn roasted with a smoky Cajun spice blend for a flavorful and easy Southern side dish.
# What You'll Need:
→ Vegetables
01 - 4 ears fresh corn, husked
→ Spice Blend
02 - 2 tablespoons olive oil
03 - 1½ teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - ½ teaspoon dried thyme
07 - ½ teaspoon dried oregano
08 - ½ teaspoon cayenne pepper, adjust to taste
09 - ½ teaspoon black pepper
10 - 1 teaspoon kosher salt
→ To Serve
11 - 2 tablespoons unsalted butter, melted
12 - 2 tablespoons fresh parsley, chopped
13 - 1 lemon, cut into wedges
# Directions:
01 - Preheat the oven to 425°F or prepare a grill over medium-high heat.
02 - In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt to form a paste.
03 - Brush each ear of corn evenly with the Cajun spice paste, ensuring all sides are coated.
04 - Place the corn on a baking sheet lined with foil or directly on the grill grates.
05 - Roast or grill, turning occasionally, for 20–25 minutes, or until the corn is tender and slightly charred.
06 - Remove from heat and immediately brush with melted butter.
07 - Sprinkle with chopped parsley and serve with lemon wedges on the side.
# Expert Tips:
01 -
- The spice blend creates this incredible crispy, slightly charred coating that you'll want to put on everything else too
- It comes together in under 10 minutes of prep but tastes like something from a restaurant that really knows their spices
02 -
- The spice paste thickens as it sits, so if it seems too thick to brush on easily add another teaspoon of olive oil
- Don't skip the lemon wedges, that squeeze of fresh acid right before eating transforms the entire dish
03 -
- Pull the corn out when it's just slightly less done than you think it should be, it keeps cooking in that residual heat
- Room temperature corn cooks more evenly than cold corn straight from the fridge