Cajun Spiced Roasted Corn (Print View)

Sweet corn roasted and tossed with smoky Cajun spices for a flavorful, spicy side or snack.

# What You'll Need:

→ Corn

01 - 4 ears fresh corn, husked and silk removed

→ Cajun Spice Blend

02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon dried oregano
07 - 1/2 teaspoon dried thyme
08 - 1/2 teaspoon cayenne pepper
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon kosher salt

→ Optional Garnishes

11 - 2 tablespoons fresh parsley, finely chopped
12 - 1 fresh lime, cut into 6-8 wedges

# Step-by-Step Directions:

01 - Preheat oven to 425°F or prepare grill for medium-high heat. Line a baking sheet with parchment paper if oven-roasting.
02 - Whisk together olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt in a small bowl until thoroughly combined into a paste.
03 - Using a pastry brush, evenly coat each ear of corn with the spice mixture, ensuring complete coverage on all sides.
04 - Arrange corn on prepared baking sheet or directly on grill grates. Cook for 20-25 minutes, turning every 5-7 minutes, until kernels are tender and lightly charred in spots.
05 - Transfer corn to a serving platter. Sprinkle with fresh parsley and arrange lime wedges alongside for squeezing.

# Expert Suggestions:

01 -
  • The spice rub creates this incredible caramelized crust that you cannot get from plain buttered corn
  • It transforms the most ordinary side dish into something people actually talk about
  • The heat level is completely under your control, making it work for everyone at the table
02 -
  • The spice mixture looks like a lot but most of it stays in the bowl, so do not be tempted to cut back
  • Corn continues cooking after it leaves the heat, so pull it when it is slightly less done than you think it should be
  • Lining the baking sheet saves you from scrubbing hardened spice paste off metal later
03 -
  • Make double the spice mix and store it in a jar for next time because you will want to make this constantly
  • If the corn starts browning too fast, tent it loosely with foil rather than lowering the temperature

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