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Cajun Buttered Corn

In Duluth, Georgia, Anne-Lise Botting whips up a seasoned butter to spice up corn-on-the-cob. "Flavored with garlic and chili powders, the butter is the perfect complement to fresh corn," she says.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings


  • 8 medium ears sweet corn
  • 2 tablespoons butter
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon coarsely ground pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon cornstarch
  • 1/4 cup reduced-sodium chicken or vegetable broth


  • In a large kettle, bring 3 qts. of water to a boil; add corn. Return to a boil; cook for 3-5 minutes or until tender.
  • Meanwhile, in a small saucepan, melt butter. Stir in the chili powder, pepper, garlic powder and cayenne; cook and stir for 1 minute. Combine cornstarch and broth until smooth; gradually whisk into butter mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Drain corn; serve with seasoned butter.
Nutrition Facts
1 each: 105 calories, 4g fat (2g saturated fat), 8mg cholesterol, 63mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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  • rllewis7
    Mar 5, 2014

    I also used steamed fresh corn. The spices provide the perfect subtle heat that pairs well with the creaminess of the butter, chicken broth, and cornstarch.

  • kcar8498
    Feb 25, 2013

    Love this recipe, but instead of using ears of corn, I use 2 cans of steamed fresh corn and it is perfect!

  • alioop3946
    Mar 30, 2012

    It paired beautifully with a sweet BBQ chicken recipe I made, just enough heat at the back of your throat to balance the meal. But definitely mild enough that my 5 year old loved it.

  • FriedaG
    Jan 23, 2010

    No comment left

  • sttaylor1979
    Jan 17, 2010

    delicious and easy to make!