Cajun Corn On The Cob Recipe

Indulge in the flavors of the South with our tantalizing Cajun Corn On The Cob recipe. Bursting with bold spices and rich, smoky flavors, this dish is a perfect accompaniment to any barbecue or summer gathering. Whether you’re hosting a backyard cookout or simply craving a taste of Louisiana cuisine, this recipe is sure to impress.

History of Cajun Corn On The Cob:

Cajun cuisine traces its roots back to the Acadian settlers of Louisiana, who brought with them a rich culinary tradition that blended French, African, and Native American influences. Corn has long been a staple ingredient in Cajun cooking, thanks to its abundance in the region and its versatility in a variety of dishes. Cajun Corn On The Cob, also known as “maque choux,” is a beloved Southern dish that showcases the vibrant flavors of the region.

Ingredients:

• 6 ears of fresh corn, husks removed
• 1/2 cup unsalted butter, melted
• 2 tablespoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley (for garnish)

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