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.