Cajun Spiced Roasted Corn (Print)
Juicy corn on the cob tossed in Cajun spices, roasted to smoky, spicy perfection.
# What You’ll Need:
→ Corn
01 - 4 ears fresh corn, husked and cleaned
→ Cajun Spice Mix
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 black pepper
10 - 1/2 teaspoon salt
→ Garnish
11 - 2 tablespoons fresh parsley, chopped
12 - 1 lime, cut into wedges
# How To Make:
01 - Preheat your oven to 425°F or prepare a grill for medium-high heat.
02 - In a small bowl, mix together olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt to form a paste.
03 - Brush each ear of corn evenly with the Cajun spice mixture, ensuring all sides are coated.
04 - Place the corn on a baking sheet lined with parchment paper or directly on the grill grates.
05 - Roast in the oven or grill for 20–25 minutes, turning occasionally, until the corn is tender and slightly charred in spots.
06 - Remove from heat. Garnish with chopped parsley and serve with lime wedges on the side.
# Expert Tips:
01 -
- The spice blend hits every corner of your palate without overwhelming the natural sweetness of the corn
- It turns ordinary corn into something people will actually talk about and request at every gathering
02 -
- Do not skip turning the corn halfway through or some sides will burn while others stay raw
- The spice paste can burn if your oven runs hot, so check at 15 minutes the first time you make it
03 -
- Peel back the husks but leave them attached at the base, then use them as a handle while eating
- A little grated Parmesan over the hot corn creates an incredible savory crust