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Oven-Baked Cajun Garlic Butter Corn on the Cob

mohmed mohmedon

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1.Preheat & Prepare Pan :Prep oven and foil.

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with heavy-duty aluminum foil, leaving enough overhang to wrap or cover the corn.

2.Mix Cajun Garlic Butter :Combine butter and spices.

In a bowl, combine ½ cup melted butter, 4 minced garlic cloves, 1–1½ tbsp Cajun seasoning, 1 tsp smoked paprika, 2 tbsp chopped fresh parsley, salt, and black pepper. Whisk until fully blended.

3.Season the Corn :Generously coat corn.

Arrange the husked corn ears in a single layer on the foil-lined baking sheet. Pour the Cajun garlic butter mixture over the corn, rolling each cob back and forth so every kernel is completely coated.

4.Seal and Bake :Bake at 400°F (200°C).

Cover the baking sheet tightly with another sheet of foil (or fold the overhanging foil) to seal in steam. Bake for 25–30 minutes until the corn kernels are tender and juicy.

5.Finish and Serve :Baste and serve.

Carefully unwrap the foil. Roll the corn in the accumulated butter sauce at the bottom of the pan, garnish with extra fresh parsley, and serve hot.

Storage & Serving Ideas

  • Storage: Keep leftover ears in an airtight container in the refrigerator for up to 4 days.

  • Reheating: Reheat wrapped in foil at 350°F (175°C) for 10 minutes, or microwave for 1–2 minutes until warm.

  • Pairings: Perfect alongside seafood boils, BBQ ribs, grilled steak, or roasted chicken.

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