The Running Chef

These spicy blackened corn on the cobs make an excellent side, especially when charred on the barbecue or underneath a hot grill.

To blacken something is often associated with the act of burning food. However, the black charcoal taste and texture of food have a long rich history from smoked to barbecued foods.

But blackened food is a technique associated with Cajun cuisine. It doesn’t mean to burn, but to char protein and spices. Traditionally, it’s associated with fish but in modern times can be applied to any foodstuff. This Recipe calls for a Cajun-inspired spice mix, mixed with butter and then charred beneath a hot broiler.

A delicious homemade cajun seasoning mix is coming soon! In the meantime, more information can be found by following this cajun barbecue chicken breast recipe, a perfect main for these blackened corn on the cobs.

Blackened Corn on the Cobs

These spicy corn on the cobs make an excellent side, especially when blackened on the barbecue or underneath a hot grill.

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Prep Time 5 minutes mins

Cook Time 12 minutes mins

Total Time 17 minutes mins

Servings: 4

Course: Side Dish, Snack

Cuisine: American, Cajun and Creole

Ingredients Method

Ingredients

  

• 4 Corn on the Cobs
• 50 g Salted Butter Softened
• 1 Tbsp Cajun Seasoning
• 2 Garlic Cloves Finely Chopped
• Juice from ½ Lime

Method

 

1. Preheat an overhead grill or broiler.
2. In a bowl, mix the butter, lime juice and Cajun spices. Spread the butter mixture across the corn.
3. Line a grill tray with aluminium foil and lay the corns across it. Place the tray under the grill and cook for 10-12 minutes, turning frequently, and basting with the melting butter.

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