Cajun Corn With Louisiana Butter

1. 1

   Soak the ears of corn in cold water for at least 30 minutes.

2. 2

   If necessary, use a weight to keep the ears of corn submerged in the water.

3. 3

   Drain.

4. 4

   While the corn is soaking, make the butter: Mix together the paprika and next 5 ingredients; add in the butter and mash it with the back of a fork, then stir to distribute the seasonings throughout.

5. 5

   Pull back the husks on each ear of corn, leaving them attached at the stem.

6. 6

   Remove and discard the corn silk.

7. 7

   Spread about 1 tablespoon of the seasoned butter evenly over the kernels of each ear of corn.

8. 8

   Fold the husks back over the kernels and use a string or thin strip of husk to tie them at the top.

9. 9

   Grill the corn over direct medium heat for about 25-30 minutes or until the kernels are tender (turn 3 or 4 times during gilling time).

10. 10

    Don't worry if the husks brown or burn.

11. 11

    Take corn from the grill.

12. 12

    When cool enough to handle, carefully pull the husks back and cut them off with a knife.

13. 13

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.