Time: 55 min.
Complexity: easily
Servings: 6

For a truly satisfying grilled corn experience, consider cooking it on an outdoor grill to add a pleasant smoky flavor to the aromatic spices. Create comfortable handles on each cob with the husks and grill, brushing it with spicy Cajun butter, celery, and bell pepper. A perfect appetizer for a barbecue party!

Ingredients:

• 165 g butter, cut into pieces, room temperature
• 2 tbsp. Cajun seasoning
• Celery stalk, finely chopped
• A quarter of a small white onion
• A quarter of a green bell pepper, cut into pieces
• 6 ears of corn with husks, soak in water for 20 minutes
• Lemon wedges, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

corn, lemon juice, sweet pepper, celery, Cajun seasoning

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Preparation:

Step 1
• Preheat grill to 200°C.
Step 2
• In a small food processor, combine the butter, Cajun seasoning, celery, onion, and bell pepper. Process until smooth.
Step 3
• Pull the corn husks back, then remove the "hair" and tie the husks together with damp twine or a piece of husk. This will be the handle of the cob.
Step 4
• Place corn over direct heat of grill and cook, turning occasionally, until kernels are charred in spots, 10 to 15 minutes.
Step 5
• Brush the cobs with butter and transfer to indirect heat. Cook, brushing and turning, for a few more minutes. Serve warm, drizzled with lemon juice.

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