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Once you make this grilled corn on the cob recipe with a Cajun twist, you won’t want to eat it any other way. It’s the best summer side dish and is irresistibly smoky and naturally sweet!

Try my Mexican Street Corn Pasta Salad or this Cajun Chicken Caesar Salad next for more fun spins on summer classics.

3 cobs of grilled corn on a black plate

Why you’ll love it

It’s just the ultimate way to grill corn. You need very few ingredients, and adding a Cajun kick is a complete game changer. It’s also really uncomplicated, and I’ve never met anyone who tried this method and didn’t think that some magic was going on. It’s that good.

Corn is one of the easiest things to cook on the BBQ. When you taste our recipe, it’s a burst of sweetness with bold Cajun flavors and a delicate smokiness. There is so much flavor packed into a single bite, and it’s basically summer on a plate.

Ingredients for it

  • Corn – of course, it’s best enjoyed in summer when it’s in season and fresh straight from the farmers’ market, but crazy Canadians like me grill year-round, even in the snow. Grilling brings out its intense sweetness.
  • Olive oil – to coat the ears for grilling
  • Salt & pepper – to taste, but if your Cajun seasoning is particularly salty, skip adding the salt
  • Cajun seasoning – our signature ingredient! It adds so much robust flavor with no effort and pairs perfectly with the sweet corn. Tony Chachere’s is my go-to. It adds a punch of flavor.
fresh corn before and after removing husks

Should I grill corn with the husk on?

  • Without the husk is our favorite way to cook corn to get that char and avoid hassle. It’s easy and never fails! There’s no pre-soaking of the husk, and each kernel is perfectly charred. If you’d left the husk on, the texture would likely be closer to if it were steamed.

How do you remove the husk and silk?

  • There are lots of methods, but we like just tearing away the exterior leaves and silky strands and then using a vegetable brush to scrub away the remaining silk. Food52 has a guide on shucking corn if you’re new to working with fresh corn or feel a bit intimidated. Don’t worry, it’s easy to get the hang of!

How to grill corn on the cob

This is an overview, and full ingredients & instructions are in the recipe card below.

  • Preheat grill to high. Remove the silk and husks from your ears of corn.
  • Coat the corn cobs with olive oil and Cajun seasoning using your hands.
  • Turn down the heat of the grill to medium. Place the corn directly on the grill, and cook for 13-15 minutes, rotating it 4-5 times, or until it’s cooked through and has a nice char. That’s it!
  • All BBQs/grills/grill pans vary, so please use your best judgment when it comes to timing. 
corn cobs coated with olive oil and Cajun seasoning in a glass prep bowl

How to eat it

  • You can eat the corn right off the cob or use a sharp knife to cut the kernels off into a bowl once it cools a little bit.
  • You can rub some butter over each cob just prior to serving if you like. I also added a bit of chopped parsley to help the photos pop, but that’s totally optional!

What to serve with grilled corn

Leftovers and storage

  • Store the kernels in an airtight container in the fridge for 3-5 days.
  • They’re great to toss into salads the next day or just snack on with a fork.
  • Grilled corn will keep in the freezer for a few months, but it won’t taste as bright as when it was freshly cooked.
close-up of grilled corn kernels in a black bowl

Questions about this grilled corn recipe? Let me know in the comments below! 

3 cobs of grilled corn on a black plate
5 from 1 vote

Cajun Grilled Corn on the Cob

Once you make this grilled corn on the cob recipe with a Cajun twist, you won't want to eat it any other way. It's the best summer side dish and is irresistibly smoky and naturally sweet!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4

Ingredients 

  • 4 ears/cobs of corn
  • Olive oil to taste
  • Salt & pepper to taste
  • Cajun seasoning to taste

Instructions 

  • Preheat BBQ to high heat.
  • Remove the husks and silk from the corn. 
  • Coat each cob with olive oil and then sprinkle the seasoning and salt & pepper on. Note: some Cajun seasoning brands are very salty, so skip salt & pepper if this is the case with what you're using.
  • Turn the burners that the corn will be on down to medium (we keep the other burners on high to keep the inside of the BBQ really hot, but don't worry about this if you've got a smaller grill/you're using charcoal etc.).
  • Place the corn on the grill. Grill the corn for about 13-15 minutes total, turning 4-5 times (use tongs to make this easy).
  • Let the corn cool for a few minutes and serve cobs as-is or cut the kernels off the cob (I place cobs in a large bowl and then use a sharp knife).

Notes

  • Feel free to make as many/few cobs of corn as you like/fit on the grill! 
  • I have a gas BBQ and cook the corn with the lid down. Keep in mind each BBQ/grill/grill pan is different, so adjust timing as needed.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 110kcal, Carbohydrates: 17g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Trans Fat: 1g, Sodium: 14mg, Potassium: 254mg, Fiber: 2g, Sugar: 6g, Vitamin A: 415IU, Vitamin C: 6mg, Calcium: 3mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I’m Natasha.

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2 Comments

  1. Vanessa says:

    5 stars
    So easy and tasty! This is our new go to for corn on the cob

    1. Natasha says:

      Yay!! Glad you enjoyed it, Vanessa. Thanks for your comment!