Spicy Cajun Street Corn with Creole Butter

Allergens

Dairy (butter)

Ingredients

• 4 fresh corn on the cob, husks removed 2 tbsp Cajun seasoning 1/4 cup unsalted butter, softened 1 tbsp Creole mustard 1 tbsp fresh lemon juice 1/4 tsp smoked paprika 1/4 tsp cayenne pepper (optional) Salt and pepper to taste

Instructions

1. Preheat a grill or grill pan to medium high heat.
2. In a small bowl, mix together the Cajun seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper. Set aside.
3. Brush the corn with a light layer of softened butter, then sprinkle the spice mixture evenly over each cob.
4. Place the corn on the preheated grill or grill pan and cook for 8 10 minutes, turning occasionally, until the corn is tender and slightly charred.
5. In another small bowl, mix together the remaining softened butter, Creole mustard, lemon juice, smoked paprika, and cayenne pepper (if using).
6. Remove the corn from the grill and spread a generous layer of the Creole butter mixture over each cob. Serve immediately.

Chef’s Insight

For an extra smoky flavor, soak wooden skewers in water for 30 minutes before using them to prevent burning while cooking the corn.

Notes

Be sure to use fresh corn for the best results.