Cajungrilledcornonthecob Recipes

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GRILLED CAJUN SEAFOOD BOIL

Nothing says summertime better than a good old-fashioned seafood boil from Joy Wilson of Joy the Baker. This version removes the boil and takes it straight to the grill, creating personal pouches loaded with shrimp, potatoes, sausage and corn. It's simple and fun for backyard gatherings, and Reynolds Wrap® Heavy Duty Foil makes cleanup a breeze!

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 40m

Yield 4

Number Of Ingredients 13



Grilled Cajun Seafood Boil image

Steps:

  • Heat a grill to about 375 degrees F.
  • Add potato pieces to a large pot of water and bring to a boil. Simmer for 10 minutes, just to jump-start the cooking process. Drain.
  • Arrange 4 (12x18-inch) sheets of Reynolds Wrap® Heavy Duty Aluminum Foil on a clean work surface.
  • Divide the shrimp, slightly cooked potatoes, kielbasa and corn atop the 4 pieces of foil, piling in the center. Add 1 tablespoon butter to each pile. Drizzle each with 1 tablespoon olive oil, sprinkle with Worcestershire sauce and sprinkle generously with Creole seasoning. Squeeze a lemon wedge over each pile and add the rind to the mixture. Sprinkle with black pepper.
  • Wrap each piece of foil into a tightly sealed pouch. Place on the grill. Cover. Allow to cook and steam for 15 to 18 minutes until the shrimp and potatoes are cooked through.
  • Serve by carefully unwrapping the foil and serving with slices of bread and hot sauce.

Nutrition Facts : Calories 1051.8 calories, Carbohydrate 66.8 g, Cholesterol 451.1 mg, Fat 60.9 g, Fiber 7 g, Protein 60.6 g, SaturatedFat 20.8 g, Sodium 2934.8 mg, Sugar 5.7 g

1 pound small new potatoes, cut into quarters
2 pounds uncooked shrimp, peeled and deveined
1 pound kielbasa sausage, sliced
2 ears corn, cut in half
4 tablespoons unsalted butter
4 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 tablespoons Creole seasoning (such as Tony Chachere's®)
1 teaspoon fresh cracked black pepper
1 lemon, cut into 4 wedges
Crusty bread
Hot sauce
Reynolds Wrap® Heavy Duty Aluminum Foil

CAJUN BOIL ON THE GRILL

I came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. -Allison Brooks, Fort Collins, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10



Cajun Boil on the Grill image

Steps:

  • Divide potatoes, salmon, shrimp, sausage and corn among four pieces of heavy-duty foil (about 18x12-in. rectangles). Drizzle with oil; sprinkle with seasonings. Squeeze lemon juice over top; place squeezed wedges in packets. Fold foil around mixture, sealing tightly., Grill, covered, over medium heat 12-15 minutes or until fish just begins to flake easily with a fork, shrimp turn pink and potatoes are tender. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 509 calories, Fat 30g fat (7g saturated fat), Cholesterol 181mg cholesterol, Sodium 1302mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 40g protein.

1 package (20 ounces) refrigerated red potato wedges
2 salmon fillets (6 ounces each), halved
3/4 pound uncooked shrimp (31-40 per pound), peeled and deveined
1/2 pound summer sausage, cubed
2 medium ears sweet corn, halved
2 tablespoons olive oil
1 teaspoon seafood seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium lemon, cut into 4 wedges

CORN ON THE COB WITH COCONUT AND LIME

Anyone avoiding dairy might notice that corn on the cob served at cookouts usually comes slathered with butter. This vegan alternative uses coconut oil to add richness, lime juice for a little acid, and finely chopped, toasted coconut chips for added texture. Mixing half of the chips into the oil helps them stick to the cob, which is smart because you'll want them in every bite. If you can't find coconut chips, toasted unsweetened coconut flakes will add a nutty flavor, but you won't get the delightful crunch.

Provided by Emily Fleischaker

Categories     vegetables, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5



Corn on the Cob With Coconut and Lime image

Steps:

  • Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, add corn to a large pot of salted boiling water and cook for 5 to 7 minutes.)
  • Meanwhile, zest the lime. Set aside the zest then cut the lime in half. Cut one half into four wedges and squeeze the remaining half into a small bowl. Stir the coconut oil and half the chopped coconut chips into the lime juice.
  • Slather hot corn with coconut oil mixture and season with salt. Sprinkle with lime zest and remaining coconut chips. Serve with lime wedges alongside for squeezing.

4 ears fresh corn, shucked
1 lime
4 tablespoons coconut oil
1/2 cup toasted unsweetened large coconut chips, finely chopped (or 3 tablespoons toasted unsweetened coconut flakes)
Kosher salt

SMOKEY GRILLED CORN ON THE COB WITH CAJUN BUTTER

I make this corn with the Cajun butter very often in the summer season, after you try this recipe, you will always be making this corn on the grill! Low temperature heat on the BBQ for about 30 minutes on indirect heat produces the best tender corn, the Cajun butter makes this corn so good! Don't forget, soak the corn for 1 hour, with the husks on, and only heat up one side of the barbecue for this. Double up on the Cajun butter if you are making more than 8 corn.

Provided by Kittencalrecipezazz

Categories     Corn

Time 1h30m

Yield 7-8 serving(s)

Number Of Ingredients 10



Smokey Grilled Corn on the Cob With Cajun Butter image

Steps:

  • Carefully remove the "silks" from the cornhusks (keeping the husks intact).
  • Place the corn cobs with the silks removed in a large pot of COLD water (the corn should be completely covered with the cold water).
  • Soak the corn for 1 hour.
  • In the meantime prepare the cajun butter, by mixing all of the cajun butter ingredients together, adjusting ingredients to taste).
  • Remove the corn from the water and shake off any excess moisture.
  • Pull husks back gently.
  • Smear the butter (with your hands) over all sides of the corn.
  • Pull the husks back over to cover corn.
  • Place the corn on a baking tray large enough to hold the cobs.
  • Preheat only ONE SIDE of the barbecue to 275 degrees or to low temperature.
  • Leave the other side of the grill off.
  • Place the corn on the tray onto the side of the grill that has NO heat.
  • Close lid, and cook the corn for about 30 minutes (the corn kernels will turn a bright yellow colour, and the butter will be fully absorbed into the flesh of the corn).
  • Remove from the grill and serve immediately.
  • DELICIOUS!

Nutrition Facts : Calories 600.7, Fat 53.8, SaturatedFat 33.5, Cholesterol 139.4, Sodium 927.1, Carbohydrate 32.5, Fiber 4.2, Sugar 5.5, Protein 5

7 -8 ears of fresh corn on the cob
1 lb butter, softened
3 teaspoons cayenne pepper
1 1/2 teaspoons salt (or to taste)
2 teaspoons crushed hot red pepper flakes (or to taste)
1 tablespoon dried thyme
1 tablespoon dried basil
1 teaspoon dried oregano
2 tablespoons minced fresh garlic
2 tablespoons Worcestershire sauce

GRILLED CORN ON THE COB WRAPPED IN FOIL

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 7



Grilled Corn on the Cob Wrapped In Foil image

Steps:

  • 1. Preheat a grill to medium-high heat. Combine the butter, cumin, cayenne and 1/2 teaspoon salt in a small bowl. Brush half of the butter mixture over the ears of corn and wrap each ear in a piece of heavy-duty foil.
  • 2. Place the wrapped ears of corn on the grill and cook, turning every 10 minutes, until the corn feels soft on all sides when you squeeze it with tongs, about 30 minutes. Remove from the grill and cool for about 5 minutes.
  • 3. Unwrap the corn, being careful of steam, and place on a serving platter. Brush with the remaining butter mixture, sprinkle with the cilantro and serve with lime wedges.

4 tablespoons unsalted butter, melted
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Kosher salt
4 ears yellow corn, shucked
2 tablespoons chopped fresh cilantro
4 wedges fresh lime

SUNNY'S GRILLED CORN WITH CAJUN TRINITY BUTTER

Provided by Sunny Anderson

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 7



Sunny's Grilled Corn with Cajun Trinity Butter image

Steps:

  • Heat a grill to 400 degrees F.
  • In a small food processor add the butter, Cajun seasoning, celery, onion and bell pepper.
  • Pull the corn husks open, then remove the silk and secure the husks open in a bundle with soaked twine or a piece of husk ripped from each ear.
  • Place the corn over the direct heat of the grill and cook, rotating occasionally, until the corn chars, 10 to 15 minutes.
  • Brush or smear with butter and cook over the indirect heat while basting and turning for a few more minutes. Serve warm with a spritz of lemon.

1 1/2 sticks butter, cut into chunks, at room temperature
2 tablespoons Cajun seasoning
1 celery stalk, finely chopped
1/4 small white onion
1/4 green bell pepper, cut into chunks
6 ears unhusked corn, soaked in water for 20 minutes
Lemon wedges, for serving

CAJUN-GRILLED CORN ON THE COB

Make and share this Cajun-Grilled Corn on the Cob recipe from Food.com.

Provided by DailyInspiration

Categories     Corn

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10



Cajun-Grilled Corn on the Cob image

Steps:

  • Prepare grill. Combine first 8 ingredients in a small bowl; set aside.
  • Pull husks back from corn (do not remove), and scrub silks. Brush butter over corn; sprinkle with spice mixture. Place corn on grill rack; grill 12 minutes or until done, turning occasionally.

Nutrition Facts : Calories 136.6, Fat 3.8, SaturatedFat 1.5, Cholesterol 5, Sodium 309.8, Carbohydrate 26.2, Fiber 3.3, Sugar 5.5, Protein 4.3

1 teaspoon dried oregano
1 teaspoon paprika
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper (cayenne)
4 ears corn, with husks
2 teaspoons butter, melted

GRILLED SPICY CORN ON THE COB

During a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. Now we spice up the ears every chance we get. -Bernadette Walker, Waco, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6



Grilled Spicy Corn on the Cob image

Steps:

  • Place each ear of corn on a double thickness of heavy-duty foil (about 18x12 in.). Combine butter, thyme, hot pepper sauce and bouillon granules. Brush over corn; sprinkle each with 1 tablespoon jalapenos. Seal tightly., Grill, covered, over medium heat until corn is tender, 15-20 minutes. Open carefully to allow steam to escape.

Nutrition Facts : Calories 229 calories, Fat 13g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 335mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein.

4 large ears sweet corn, husks removed
1/4 cup butter, melted
2 teaspoons dried thyme
1 tablespoon hot pepper sauce
1 teaspoon chicken bouillon granules
1/4 cup chopped seeded jalapeno peppers

CAJUN BUTTERED CORN

In Duluth, Georgia, Anne-Lise Botting whips up a seasoned butter to spice up corn-on-the-cob. "Flavored with garlic and chili powders, the butter is the perfect complement to fresh corn," she says.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8



Cajun Buttered Corn image

Steps:

  • In a large kettle, bring 3 qts. of water to a boil; add corn. Return to a boil; cook for 3-5 minutes or until tender., Meanwhile, in a small saucepan, melt butter. Stir in the chili powder, pepper, garlic powder and cayenne; cook and stir for 1 minute. Combine cornstarch and broth until smooth; gradually whisk into butter mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Drain corn; serve with seasoned butter.

Nutrition Facts : Calories 105 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 63mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

8 medium ears sweet corn
2 tablespoons butter
1/4 teaspoon chili powder
1/4 teaspoon coarsely ground pepper
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 teaspoon cornstarch
1/4 cup reduced-sodium chicken or vegetable broth

FANTASTIC GRILLED CORN ON THE COB

Make and share this Fantastic Grilled Corn on the Cob recipe from Food.com.

Provided by Mrs. Hughes

Categories     Corn

Time 24m

Yield 4 serving(s)

Number Of Ingredients 3



Fantastic Grilled Corn on the Cob image

Steps:

  • Preheat grill to medium-high heat.
  • Husk corn; remove silk.
  • Rinse corn.
  • Wrap each ear in foil.
  • Grill corn 15 to 20 minutes, or until tender, turning ocassionally.
  • Remove corn from grill and unwrap.
  • Mix butter and choice of add-in options.
  • Spread onto corn.
  • Makes 4 servings of 1 ear of corn for each serving.

1 ear corn
1/4 cup butter, softened
2 tablespoons caesar salad dressing or 2 tablespoons tuscan house Italian dressing

GRILLED CORN ON THE COB

Make and share this Grilled Corn on the Cob recipe from Food.com.

Provided by shysavsianna

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6



Grilled Corn on the Cob image

Steps:

  • Soak whole ears of corn in large bowl of lightly salted water. Mix together butter with spices. Finely grate the peel of lime and mix with butter spread. Carefully pull down husks from corn and remove silk from the ears. Spread each ear with 1 T of butter.
  • Reserve remaining butter spread for use at the table. Replace enough husks to protect corn with 2 to 3 layers of husks. Remove remainder. Grill over moderate coals for 15 to 20 minutes.

Nutrition Facts : Calories 287.2, Fat 24.2, SaturatedFat 14.8, Cholesterol 61, Sodium 1961, Carbohydrate 19.1, Fiber 3, Sugar 3.2, Protein 3.3

4 ears fresh sweet corn
1/2 cup butter, softened
1/2 teaspoon ground cumin
1 tablespoon salt
1/4 teaspoon fresh ground pepper
1 lime

FANTASTIC GRILLED CORN ON THE COB

This is so delicious, and is just perfect for any barbecue that your are having. You can substitute Barbecue sauce for the cheese and butter for a different flavor. Another different flavor is substituting Sun-Dried tomato and Oregano Dressing for the cheese and parsley. You can remove the hot foil-wrapped corn from the barbecue and stack on a platter and let the guests select and, de-foil and butter, their ear of corn when they desire. This will help the corn to stay warm longer.

Provided by Chef mariajane

Categories     Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4



Fantastic Grilled Corn on the Cob image

Steps:

  • Preheat barbecue to medium-high heat. Husk corn; remove silk. Rinse under cold water; shake of excess water. Wrap corn individually in foil.
  • Grill 15-20 minutes or until corn is tender, turning occasionally. Remove from barbecue; unwrap corn.
  • Meanwhile, mix butter, Parmesan cheese and parsley, Spread butter mixture on corn.

Nutrition Facts : Calories 240.1, Fat 13.7, SaturatedFat 8, Cholesterol 32.7, Sodium 140.2, Carbohydrate 29.8, Fiber 3.3, Sugar 3.8, Protein 5

4 ears corn
1/4 cup butter
2 tablespoons parmesan cheese, grated
1 teaspoon fresh parsley, chopped

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