This Grilled Cajun Honey Butter Sweet Corn is an absolutely delightful way to doctor up corn on the cob! And there was a time that I never thought I would hear myself say that! I live in Illinois and we have some of the best sweet corn in the world. We live about an hour away from a town called Mendota, that puts on a Sweet Corn Festival every year that attracts thousands of visitors. I grew up on a farm and we grew sweet corn and each summer, we would harvest it and sell it on the side of the road and that was how our vacation was paid for. It was hard work but worth it! And those are memories I will never forget.
But I am rambling! Sweet corn is so good I just want it with a dab of butter and a little salt! I never wanted to add anything else to it and I never started experimenting with it until a few years ago. And I am glad I did! Because I have discovered so many great new ways to make it. This one is in my top 3!
What is needed to make it?
The first few things are obvious. You will need some fresh sweet corn and a grill! What kind of grill you use does not matter, but you will want to cook it over a medium and not directly over flames because you will be mopping it with butter which will burn very easily. You want a nice char but you don’t want it burned. Then you will need some kind of pan or metal bowl that is safe to keep on the grill while cooking the corn to keep that butter mixture in. I used a cast iron skillet and it worked great.
How to Make it:
First you will want to pull the husks back, but do not remove them completely. You can if you want, but it makes it a lot easier to hold on to them and it also gives them a nice aesthetically pleasing look! I like to give them a good rinse under the faucet as well.
Then you will want to fire up your grill to about 325 to 350 degrees. Place your pan on the grill and melt a stick of butter and add in your seasonings. I used Kinders The Blend, Slap Ya Mama, and Weber’s Zesty Lemon as well as some fresh chopped parsley, some honey, the juice of a lemon and the lemon wheel.
I do not use exact measurements when making this type of dish. Just pour and taste until your heart is happy!
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Now you just want to brush that mixture GENEROUSLY all over each piece of corn and continue to do so while cooking it. Cook for 12-15 minutes and rotate it every couple of minutes to make sure each side is fully cooked. I like to give it another quick squeeze of lemon when it is done cooking. And that is all there is to it!
This can be enjoyed with a multitude of dishes! Steak, pork chops, burgers, chicken, you name it! To be honest, I ate so much, I almost didn’t need a meal with it, it was that good!
Here are some more great side dishes for your backyard bbq’s this summer!
Sunshine Broccoli Supreme Salad
Lipton Onion Soup Roasted Potatoes
Grilled Cajun Honey Butter Sweet Corn
Equipment
- Grill
Ingredients
- 8-12 Ears Corn on the Cob
- 1 Stick Salted Butter
- 2 tbs Salt, Pepper, Garlic Blend
- 1 tbs Cajun Seasoning
- 1 tbs Lemon Pepper Seasoning
- 3 tbs Honey
- 3-4 tbs Chopped Fresh Parsley
- 2 Fresh Lemons
Instructions
- Preheat your grill to about 325-350 degrees
- Peel back the corn husks, but don't remove them completely and give the corn a good rinse.
- Melt the butter and add all of the seasonings and the juice of the lemon and place the lemon wheel into a skillet. I like to use cast iron and keep it on the grill while I am making the corn.
- Brush the corn GENEROUSLY with the butter mixture. Place on the grill and continuously rotate it and brush with the butter mixture for 12-15 minutes or until it is thoroughly cooked. Squeeze some more fresh lemon juice on and serve hot and enjoy!
