Need a quick and flavorful side? This spicy grilled corn on the cob is just the thing

Robin Donovan

Recipe Developer

There’s nothing quite like a slightly charred ear of corn hot off the grill. The recipe below takes this delicacy a step further by adding a piquant Cajun-spiced butter. The smokiness from the grill, sweetness of the corn kernels and salty spice of the seasoned butter combine to make an addictive side dish for your next cookout.

If you don’t want to grill the corn, you can just pop it into a pot of boiling water and cook it for about five minutes until the kernels are juicy and tender. Add a pinch of smoked paprika or ground chipotle to the seasoned butter for the subtle smokiness of the original recipe. You won’t be disappointed.

Cooktop Cove

Southern Spicy Cajun Corn on the Cob

5 minutes

10 minutes

15 minutes

Six ears fresh corn on the cob, husks and silks removed

2 tablespoons unsalted butter, melted

1 tablespoon Cajun seasoning blend (such as Tony Chachere's)

Dash hot pepper sauce (optional)

Heat a grill to medium-high heat.

Cook the corn on the grill, turning occasionally, until it begins to brown on all sides and the kernels are tender and juicy, about 10 minutes.

While the corn is cooking, in a small bowl stir together the butter, Cajun seasoning and hot pepper sauce, if using.

Remove the cooked corn from the grill, and brush it with the seasoned butter before serving.

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