Cajun-spiced corn makes a sensational side when hosting at home. Full of bold and smoky flavours, serve up a platter at your next backyard barbie or boil.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
2 tbs olive oil
4 corn cobs
2 tbs lemon juice
100g fetta, crumbled
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the cumin, coriander, paprika, onion powder, garlic powder and oregano in a large bowl. Season. Add the oil. Stir to make a thick paste.
Step 2
Heat a barbecue grill or chargrill on medium-high. Fold corn husks back to expose the kernels and tie with kitchen string. Remove the silk. Use your hands to rub the spice mixture over the corn kernels, reserving any remaining spice mixture. Wrap the husks with foil. Cook corn, turning occasionally, for 10 mins or until tender and lightly charred.
Step 3
Remove the foil and kitchen string. Place corn on a serving platter. Drizzle with lemon juice and reserved spice mixture. Sprinkle with fetta to serve.
Recipe tip
Serve with coriander leaves, ground paprika and lemon zest.
