Cajun Corn on the Cob

Preparation

To make your Cajun spice mix, combine paprika, garlic powder, dried onion, black pepper, white pepper, cayenne pepper, red pepper flakes, dried oregano, dried thyme, and 1 Tbsp of salt in a bowl. Whisk to combine and set aside.

Bring water to a boil on the stove.

Meanwhile, shuck your corn, peeling away the leaves but leaving the stalk attached at the bottom to use as a handle while grilling.

Wash the corn in the sink to remove any remaining bits of husk.

Once the water is boiling, add about half of your spice mixture.

Drop in your corn and boil for 5 minutes.

Drain on a wire rack over a baking sheet.

To make the lemon garlic crema, grate a clove of garlic into a bowl and add the juice and zest of two lemons. Add in the sour cream, and season with 1/4 tsp of your salt. Whisk to combine and set aside.

Preheat a gas grill, charcoal grill, or grill pan to medium high heat. Brush corn with vegetable oil and grill until slightly charred on all sides, about 5 minutes.

Place your corn in a large bowl and toss with your melted butter and remaining spice mix. Drizzle each cob on all sides with your lemon garlic crema, sprinkle with parsley, and serve.