Buttery Cajun Cobs (Edit recipe)

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Switch things up with my new Buttery Cajun Cobs. Loads of butter, Cajun seasoning, garlic, and lemony goodness. So buttery and flavourful, they're literally addictive!

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Original Recipe

PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

11

Serves: 2 - 3

Ingredients

3 whole Corn, I used Peaches & Cream Cobs
0.25 cup Butter, Unsalted, cut into cubes
0.5 whole Lemon, cut into wedges
1 whole Parsley, chopped for garnish

Cajun Butter

0.25 cup Butter, Unsalted
2 cloves Garlic, crushed & minced
1.5 Tbsp Cajun Seasoning
1 whole Hot Sauce, A few dashes. I used Valentina Super Hot
0.5 whole Lemon, juice
1 whole Himalayan Pink Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 425 F
Peel the husk from your cobs, snap off any excess stem, and peel away as much of the silk as you can from the cobs. Using a sturdy, sharp knife, cut both ends off each cob and then cut the cobs in half.
Grab a medium sized baking sheet and lay it down. Next, grab a large piece of tinfoil and place it on your tray. Lay your cobs in the center of the foil and fold up the edges around the cobs to form a rimmed sort of bowl. Drop the butter throughout cobs, pressing some of it down on the cobs and then nestle the lemon wedges in. Fold the foil around the cobs, I ended up needing a second piece to seal them up.
Once your oven is preheated, place the tray into the oven for 25 minutes.
With about 10 minutes remaining, begin heating the butter & garlic in a small skillet set to just above low heat. Once melted, stir as the garlic simmers in the butter for a couple minutes before whisking in the Cajun seasoning, lemon juice, hot sauce, and a good pinch of salt. Continue to stir and cook another 4 - 5 minutes until your cobs are cooked. Remove from the heat.
Remove your tray and set it onto a wire cooling rack. Carefully remove the top piece of tinfoil to reveal your steamy cobs. Use a basting brush to brush the cobs with the Cajun seasoned butter. Make sure to take up the clusters of seasoning / garlic. Once your cobs are brushed, I ended up just pouring all of the buttery goodness over them. Sprinkle with parsley and serve right from the tinfoil. I used corn on the cob holders to pick up my pieces for noshing and dunked them in all of the butter at the bottom of the tinfoil with every bite. ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	574
Fat:	53 g
Carbohydrates:	22 g
Protein:	23 g
Cholesterol:	120 g
Sodium:	870 mg
Fiber:	6 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated for total recipe.