Corn on the Cob With Cajun Butter

  • 8 Ears fresh corn, do not husk, trim silk
Cajun Butter
  • 4 Cloves garlic, minced
  • 2 Shallots, minced
  • 1/4 cup fresh basil, finely chopped
  • 1 tbsp Fresh thyme, finely chopped
  • 1 cup Unsalted butter, room temperature
  • 1 tbsp Worcestershire sauce
  • 1 tsp Kosher salt
  • 1 tsp White pepper
  • 4 tsp Cayenne


  1. Soak corn on the cob in a large pot of salted cold water for 20 minutes. Do not husk.
  2. Preheat barbecue on MEDIUM for 10 minutes. Shake excess water off of corn and place directly on the grids.
  3. With lid closed, cook for 20 minutes, turning once. Let cool for 5 minutes. Wearing oven mitts or gloves, remove husks and serve with Cajun Butter, salt and pepper.
  4. Cajun Butter: Combine all ingredients in a medium bowl. Stir with a wooden spoon until thoroughly blended. Place Cajun Butter onto a large sheet of waxed paper and shape into a log. Refrigerate and cut into patties when chilled.