Cajun Corn on the Cob
User Reviews
5
Cajun Corn on the Cob
Description
This Cajun Corn on the Cob recipe features fresh corn husked and boiled just long enough to retain sweetness and tenderness without becoming starchy or tough. The boiled corn is then brushed with a sauce made from melted butter combined with Cajun seasoning, lime juice, and kosher salt. The butter mixture adds richness and a spicy kick enhanced by a fresh lime tang. Chopped parsley or cilantro sprinkled on top offers a fresh herbal note to finish the dish.
The cooking method emphasizes boiling the corn in rapidly boiling water, as recommended for above-ground vegetables like corn, to preserve its texture and flavor. Boiling time is brief, typically around 5 minutes, with adjustments for thicker ears. The preparation suggests breaking large cobs in half to fit pots or to share more easily. Leftover cooked corn can be stored airtight in the fridge for several days or frozen for longer preservation.
Serving this corn with lime wedges enhances the brightness and balances the spiciness from the Cajun seasoning, making it a flavorful side for barbecues or weeknight dinners.
Ingredients
- 4 corn on the cob
- ¼ cup butter melted
- 2 tablespoon Cajun seasoning
- 2 tablespoon lime juice
- 1 teaspoon kosher salt
- 1 tablespoon parsley chopped, or cilantro
Instructions
- Bring a large pot of water to a boil over medium high heat.
- Shuck the corn and remove the silky tassels.
- Put the corn in the boiling water, using tongs to avoid splashing.
- Boil the corn for 5 minutes. (Add another minute for very thick ears of corn.
- While corn is boiling, whisk the melted butter, lime juice, Cajun seasoning, and salt in a small bowl.
- Remove the corn to a serving dish and pour the butter mixture over the cobs, turning to coat.
- Sprinkle with parsley or cilantro and serve with lime wedges.
Notes
- Store uncooked corn in husks in the fridge crisper for up to five days to keep it fresh.
- Boil corn in already boiling water to best preserve texture and flavor.
- Avoid overcooking to prevent the corn from becoming starchy and tough; five minutes is generally sufficient.
- Cut large ears in half if needed to fit your pot or for easier serving.
- Cooked corn can be refrigerated in an airtight container for up to three days and reheated in the microwave.
- For freezing, cool cooked corn completely before wrapping tightly or cutting kernels off the cob and freezing for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 689mg | 29% |
| Potassium | 335mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2250IU | 45% |
| Vitamin C | 8mg | 9% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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