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Cajun Corn On The Cob is a buttery, flavor packed side dish, loaded with spicy, garlicky flavor that hits every time! Easy to make, simple ingredients, and perfect for any occasion!
For more side dishes, make my southern green beans and potatoes and spicy deviled eggs!
Cajun Butter Corn on the Cob is the ultimate side dish – sweet, spicy, and dripping with buttery goodness. Each ear of corn is coated in a rich blend of Cajun seasoning, fresh garlic, brown sugar, and lemon juice for bold, mouthwatering flavor.
Oh, and tons of butter, of course.
A sprinkle of fresh parsley adds the perfect pop of freshness to balance the heat.
This is an easy appetizer, especially for backyard BBQs when served with a good old fashioned cajun seafood boil or some juicy fall of the bone ribs!
All you need is a little potato salad, dirty rice, and cajun coleslaw on the side and you’ve got a meal fit for royalty!
Table of contents
Why You’ll Love This Corn On The Cob Recipe
- It’s spicy, sweet, buttery perfection. Every bite hits you with juicy corn, rich Cajun-spiced butter, and just the right touch of heat and sweetness.
- Easy side dish to make but tastes gourmet. Whether you grill it or toss it in a pot, this recipe delivers bold, restaurant-level flavor with minimal effort.
- Perfect for cookouts or weeknight dinners. It pairs with everything from burgers to seafood to gumbo!
- It’s a total flavor bomb. The combo of fresh garlic, lemon, brown sugar, and a little spice creates a buttery, smoky, and slightly sweet finish that’s downright addictive.
Key Ingredients
(full list of ingredients and exact recipe can be found in the recipe card)
- Fresh Corn On The Cob adds natural sweetness and juicy texture. I prefer sweet corn on the cob and if you have leftovers, you can make my blackened corn recipe too!
- Salted Butter brings the flavor! It helps the seasonings stick to the corn and adds richness to balance out those cajun spices.
- Fresh Parsley adds a pop of color and brightens the dish. It aso cuts through the richness with a fresh, herbal note.
- Cajun Seasoning delivers bold, spicy, smoky flavor while Onion Powder & Garlic Powder build a deep, savory base.
- Fresh Garlic adds a punch of flavor punch that brings everything together! My motto – the more garlic, the better.
- Brown Sugar balances the heat with a touch of sweetness. It helps create light caramelization. I do this with my seafood boil sauce and it is SO good. Just a little bit goes a long way!
- Lemon Juice cuts through butter and brightens up the dish!
Quick Tip
For a nice kick, add cayenne pepper or hot sauce on top of the corn. This adds a ton of flavor!
How To Make Cajun Corn On The Cob
Step 1: Cut each corn cobs into 3 pieces. Sprinkle a little olive oil into a large pot over medium high heat. Add corn to the pot in a single layer, searing on all sides for about 3-5 minutes to get a nice char. (don’t overcrowd the pan, cook in batches if needed) Add 1 cup of water to the bottom of the pot, then cut 1 stick of butter into 1 inch pieces and place on top of the corn. Season with salt and black pepper and cover with a lid. Reduce to medium heat and let everything cook for 15-20 minutes, until the corn is tender.
Step 2: Remove the lid and continue to cook uncovered for about 5-7 minutes, until most of the water has evaporated. Add in diced garlic, cajun seasoning, garlic powder, and onion powder. Mix everything together, ensuring all of the corn is coated. Cook until the garlic is fragrant, about 2-3 minutes, then add in the remaining stick of butter, brown sugar, and parsley. Continue to cook for an additional 5 minutes, turning the corn in the seasoned butter mixture.
Step 3: Remove the corn from the pot and place onto a serving plate. Use brush or spoon to coat the corn in the garlic butter mixture. Top with fresh parsley, a squeeze of lemon juice, and a dash of hot sauce.
Pro Cooking Tips
- Look for corn that has a bright green husk and full, plump kernels. The fresher the corn, the sweeter and juicier the end result.
- Fresh corn on the cob is best for flavor and texture, but frozen can work in a pinch – just thaw and pat dry before cooking.
- For that charred, smoky flavor, grill the corn instead. Make the garlic butter in a skillet separately and lather on after the corn is finished cooking.
- Use homemade cajun seasoning or my blackened seasoning mix if you don’t have any on hand!
How To Serve
My favorite part! Now that we’ve made our cajun butter corn, it’s time to eat! I like to enjoy this recipe with the Southern classics – I’m talking chicken and sausage gumbo or jambalaya, baked beans, buttermilk fried chicken, honey butter cornbread, a smash burger and a little coleslaw!
Some of my other favorites are to enjoy this with are Blackened Baked Salmon, Cajun Shrimp and Grits, buttermilk chicken and waffles, or black eyed peas with collard greens! However you eat it, it’s gonna be delicious!
Recipe FAQs
Yes totally! It’s actually a lot quicker to make that way. Cut the corn off the cob and cook with the butter and seasonings – total time is about 10-15 minutes MAX.
No, it’ll be super greasy and oily. If you don’t want to use butter, opt for a vegan butter or just add in the seasonings and eat as is.
Why pick when you can do both! For this recipe, we’re tossing the corn in the butter, then removing from the pan and lathering the corn in the remaining garlic butter from the pan. So so good.
More Cajun Recipes
Main Course
Easy Cajun Chicken and Rice
Main Course
Cajun Salmon Pasta
Main Course
Creamy Cajun Orzo with Sausage
Main Course
Seafood Boil Recipe with Garlic Butter Sauce
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Cajun Corn On The Cob
Equipment
- Large Pot or Large Deep Skillet with a Lid
Ingredients
- 4 ears Corn on the Cob
- 2 tbsp Olive Oil
- 1 cup Butter
- 1 cup Water
- 2 tbsp Cajun Seasoning
- 1 tsp Onion Powder
- 5 cloves Garlic, (diced)
- 1 tbsp Brown Sugar
- 1 tbsp Lemon Juice
- 2 tsp Parsley, (more for garnish)
- Salt and Pepper, (to taste)
Instructions
- Cut each corn cobs into 3 pieces. Sprinkle a little olive oil into a large pot over medium high heat. Add corn to the pot in a single layer, searing on all sides for about 3-5 minutes to get a nice char. (don't overcrowd the pan, cook in batches if needed)
- Add 1 cup of water to the bottom of the pot, then cut 1 stick of butter into 1 inch pieces and place on top of the corn. Season with salt and black pepper and cover with a lid. Reduce to medium heat and let everything cook for 15-20 minutes, until the corn is tender.
- Remove the lid and continue to cook uncovered for about 5-7 minutes, until most of the water has evaporated. Add in diced garlic, 1 tbsp of cajun seasoning, garlic powder, and onion powder. Mix everything together, ensuring all of the corn is coated. Cook until the garlic is fragrant, about 2-3 minutes, then add in the remaining stick of butter, brown sugar, and parsley. Continue to cook for an additional 5 minutes, turning the corn in the seasoned butter mixture.
- Remove the corn from the pot and place onto a serving plate. Use brush or spoon to coat the corn in the garlic butter mixture. Top with a sprinkle of the remaining tbsp of cajun seasoning, fresh parsley, a squeeze of lemon juice, and a dash of hot sauce.
Notes
- Fresh corn on the cob is best for flavor and texture, but frozen can work in a pinch – just thaw and pat dry before cooking.
- For that charred, smoky flavor, grill the corn instead.
- Look for corn that has a bright green husk and full, plump kernels. The fresher the corn, the sweeter and juicier the end result.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
