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  • Writer's pictureTommy Centola

Creole Grilled Corn

With grilling time in full swing, here's a couple of side dishes this week. Let's start with one that is "grilled."

2 ears yellow corn in husks

3 tablespoons butter, room temperature

1 clove garlic, grated

1 teaspoon Creole seasoning

1 teaspoon fresh lemon juice

1/2 teaspoon ground chipotle pepper

1/4 teaspoon kosher salt

Fresh chopped parsley for garnish

Heat a cast-iron grill pan over medium-high heat. Lightly spray pan with cooking spray. Add corn in husks to pan, and cook, turning occasionally, until husks are charred, about 10 minutes. Let stand until cool enough to handle. Shuck corn; add corn on cob to pan, and cook, turning frequently, until chrred and tender, about 15 minutes. Place corn in a large bowl, cover with plastic wrap, and let stand for 10 minutes.

In a small bowl, stir together butter, garlic, Creole seasoning, lemon juice, chipolte pepper, and salt. Using a pastry brush, brush butter mixture on corn. Garnish with parsley, if desired.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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