Cajun Buttered Corn on the Cob

This easy Cajun Corn on the Cob is about to become your new favorite way to eat corn! Sweet, juicy corn gets absolutely smothered in a garlicky Cajun butter sauce that’s savory, spicy, a little tangy, and seriously addictive.

It’s the perfect side dish for seafood boils, grilled meats, summer cookouts, or anytime you want to give plain old corn on the cob a major flavor upgrade.

Cajun Butter Corn is SO Good!

Corn on the cob is one of those sides that I can happily eat all summer long. It’s naturally sweet, takes hardly any time to cook, and goes with just about everything coming off the grill.

But sometimes butter and salt just aren’t enough.

That’s where this Cajun Corn comes in. Instead of simply brushing the corn with seasoned butter, I’m making an actual Cajun butter sauce with chicken broth. The corn gets tossed in all that buttery goodness, and you can even let it sit for a few minutes so it really soaks up those flavors.

The combination of sweet corn, butter, garlic, smoky paprika, Old Bay, lemon and just enough heat is absolutely delicious.

Best of all, the whole thing is super easy. Boil your corn, whip up the sauce, toss everything together, and you’re ready to dig in.

What is Cajun Corn on the Cob?

Cajun Corn on the Cob is corn that’s generously seasoned with the bold, spicy flavors commonly associated with Cajun and Southern cooking.

There are plenty of different ways to make it. Some versions are grilled, while others are boiled. Some are even fried! The seasonings can also vary quite a bit.

My version starts with tender boiled corn, though you can absolutely grill it if you prefer. Then I toss it in a rich garlic butter sauce that will have everyone licking their fingers.

Ingredients Needed

You will find exact ingredient amounts in the recipe card at the end of this post. Here is what you will need:

• Corn on the cob – Fresh summer corn is absolutely amazing here. You can boil it as I do today, or throw it on the grill. If you can’t find nice fresh corn, frozen can be used in a pinch.
• Butter – The rich base for our Cajun butter sauce. I use four tablespoons, which is plenty to coat four ears of corn.
• Garlic – Freshly chopped garlic gives the butter sauce a ton of flavor.
• Old Bay seasoning – This brings that unmistakable seafood boil flavor. It’s salty, savory and loaded with warm spices.
• Onion powder – Adds another layer of savory flavor without changing the texture of the sauce.
• Lemon pepper seasoning – I love the combination of citrus and pepper with sweet corn.
• Paprika – Adds color along with a mild flavor.
• Crushed red pepper – For a little kick. You can easily adjust this depending on how spicy you like your corn.
• Brown sugar – Just a teaspoon. It’s not enough to make the sauce sweet, but it balances the spice and tang beautifully.
• Chicken broth – This is what makes my Cajun corn a little different. It turns the seasoned butter into a proper sauce that you can spoon all over the corn.
• Lemon – A squeeze of fresh lemon at the end brightens up all those rich, buttery flavors.
• Salt – You may not need any at all. Old Bay and lemon pepper can already contain quite a bit of salt, so always taste first.
• Parsley – A little chopped parsley makes a nice fresh garnish at the end.

How to Make Cajun Corn on the Cob

1. Cook the Corn: Bring a large pot of water to a rolling boil. Add the shucked corn and boil for about 5-7 minutes, until tender. Remove the corn from the water with tongs and place it in a large bowl.

You can also grill the corn instead. Grilled corn adds a little smoky char that goes amazingly well with the spicy butter sauce.

2. Start the Garlic Butter Sauce: While the corn is cooking, melt the butter in a saucepan over medium-low heat.

Add the chopped garlic and cook for about 1 minute, stirring frequently. You just want it fragrant. Don’t let the garlic brown.

3. Bloom the Seasonings: Add the Old Bay, onion powder, lemon pepper, paprika, crushed red pepper and brown sugar.

Cook for about 30-60 seconds, stirring constantly. This quick little step wakes up all those spices before you add the liquid and makes the finished sauce much more flavorful.

4. Make the Cajun Butter Sauce: Pour in the chicken broth and increase the heat to medium. Let the sauce simmer for about 4-6 minutes. It won’t become super thick, and that’s exactly what we want. You want enough liquid to spoon all over the corn. Stir in the fresh lemon juice.

Taste the sauce before adding any salt. Depending on your Old Bay, lemon pepper and chicken broth, it may already be perfectly seasoned.

6. Smother That Corn: Pour the hot Cajun butter sauce all over your cooked corn. Turn the ears around in the bowl and keep spooning that buttery sauce over them until they’re completely coated.

You can serve your Cajun Corn right away, or let it sit in the sauce for a few minutes. I actually love giving it a little time to soak up all that garlicky, spicy butter.

Garnish with chopped parsley and get ready for some seriously messy fingers!

Can I Grill the Corn Instead?

Absolutely! In fact, Cajun butter and grilled corn are a fantastic combination.

Grill the corn over medium-high heat, turning occasionally, until the kernels are tender and you have some nice charred spots. Then transfer it to a bowl and pour the warm Cajun butter sauce all over it.

Those smoky little charred kernels with the buttery, spicy sauce are just too good.

What to Serve with Cajun Corn

This corn was practically made for seafood. Serve it alongside shrimp, crab legs, crawfish, grilled fish or as part of a big seafood boil.

It’s also fantastic with grilled chicken, BBQ ribs, burgers, pulled pork and just about any of your favorite summer cookout foods.

I especially love it when there’s something else on the plate that can get dragged through that extra Cajun butter sauce. Trust me, you’re not going to want to leave any of that behind!

Alpana’s Tips

• Don’t overcook your corn. Fresh corn only needs a few minutes in boiling water. You want those kernels tender and juicy, not soft and mushy.
• Bloom the spices in the butter. That quick 30-60 second cook really brings out their flavors.
• Watch the garlic. Keep the heat around medium-low when you add it. Burnt garlic can make the entire sauce bitter.
• Taste before adding salt. Old Bay, broth and lemon pepper can all contain salt, so you may not need any extra.
• Let the corn soak. If you have an extra five minutes, keep turning the corn in that warm sauce before serving. It just gets better and better.
• Keep the extra sauce. Spoon it right over the corn when you serve. That’s the best part!

How to Store Leftovers

Refrigerate leftover Cajun Corn in an airtight container for 3-4 days. Keep some of that extra butter sauce with it if you can.

Reheat it in the microwave or gently on the stovetop. Spoon the reheated sauce back over the corn before serving.

You can also cut leftover kernels off the cob and toss them into rice bowls, salads, tacos or other dishes. They’re way too flavorful to waste!

This Cajun Corn on the Cob has everything I want in a summer side dish. It’s easy, quick and absolutely loaded with flavor.

Make it for your next cookout, seafood feast or weeknight dinner. Just be sure to have plenty of napkins handy!

More great corn recipes:
Mexican Street Corn Salad
Creamed Corn
Maque Choux
Corn Casserole
Pastel de Choclo
Succotash

Recipe Video

Cajun Buttered Corn on the Cob (Recipe + Video)

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Cajun Corn on the Cob is smothered in a garlicky Cajun butter sauce with Old Bay, lemon, and spices. An easy, flavor-packed side for seafood boils and cookouts.

5.0 Stars (3 Reviews)

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Ingredients

• 4 fresh ears corn on the cob, shucked
• 4 tablespoons butter
• 1 tablespoon garlic, finely chopped
• 2 teaspoons Old Bay seasoning
• ½ teaspoon onion powder
• 1 teaspoon lemon pepper seasoning
• 2 teaspoons paprika
• ½ teaspoon crushed red pepper
• 1 teaspoon brown sugar
• ½ cup chicken broth
• ¼ lemon, juiced
• salt, optional
• parsley, chopped for garnish

Instructions

1. Bring a large pot of water to a rolling boil. Add the corn and boil for 5-7 minutes. Remove the corn from the water using tongs and set it aside in a bog bowl. (You can also grill the corn instead.)
2. In a saucepan, melt the butter over medium-low heat. Add the garlic and cook for about 1 minute, stirring frequently, until fragrant.
3. Stir in the Old Bay seasoning, onion powder, lemon pepper seasoning, paprika, red chili flakes, and brown sugar. Cook for 30 to 60 seconds, stirring constantly, until the spices become fragrant.
4. Pour in the chicken broth and increase the heat to medium. Simmer for 4 to 6 minutes.
5. Stir in the juice from the quarter lemon. Taste and season with salt only if needed.
6. Pour the Cajun Butter sauce over the boiled corn. Mix well and spoon over the sauce all over. Serve immediately or let the corn soak it in butter sauce for few minutes.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 241Total Fat 14gSaturated Fat 8gUnsaturated Fat 6gCholesterol 31mgSodium 1505mgCarbohydrates 29gFiber 4gSugar 8gProtein 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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