Oh man this looks so amazing!! Cajun grilled corn, add a nice Ribeye with this yeah buddy, My mouth is watering already!!!
During the warmer months, you’ll find many Louisianians outdoors, icy beverage in hand, honing their skills on the grill. Here, we’ve taken a staple summer item, corn on the cob, and added a flavorful twist by grilling it with Cajun seasoning and herb butter. Salty Cotija cheese complements the corn’s sweetness for a rich yet light taste that couldn’t be easier to create. Enhance grilled meats with this grilled Cajun corn, or enjoy it alone as a mid-afternoon snack.
Grilled Cajun Corn
1 cup butter, softened
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
¼ cup plus 1 tablespoon Cajun seasoning, such as Slap Ya Mama, divided
8 ears fresh corn (in husk)
10 cups cold water
2 cups Cotija cheese, divided
Garnish: fresh cilantro
In the work bowl of a food processor, combine butter, dill, basil, chives, parsley, and 1 tablespoon Cajun seasoning. Pulse until combined. Set aside.
Pull outer husks down ear of corn to the base, leaving intact. Remove silks, and fold husks back into place. Secure with kitchen twine. Fill a large bowl with 10 cups cold water, and add remaining ¼ cup Cajun seasoning. Add corn, and let soak 10 minutes.
Meanwhile, spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium heat (300° to 350°). Remove corn from water, shaking to remove excess water. Place corn on grill; close lid, and cook until kernels are tender, turning every 5 minutes, about 20 minutes.
Remove corn from grill, and let cool slightly. Pull back husks, and secure with kitchen twine, if desired. Spread about 2 tablespoons butter mixture on each ear of corn. Season with additional Cajun seasoning, if desired. Sprinkle each ear with approximately ¼ cup Cotija cheese. Garnish with cilantro, if desired.
Butter mixture may be made up to 3 days ahead and refrigerated.