Seafood Boil-Style Cajun Garlic Butter Corn

Ingredients

4 to 6 ears of sweet corn, shucked and cut into halves or thirds

1/2 cup (1 stick) unsalted butter

4 to 5 cloves garlic, finely minced

1 tablespoon Cajun or Creole seasoning (Old Bay works great too)

1 teaspoon smoked paprika (for that rich, vibrant color)

1/2 teaspoon cayenne pepper (adjust based on your heat preference)

1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried parsley)

1 tablespoon fresh lemon juice

Salt and black pepper, to taste

Instructions

Cook the Corn: Bring a large pot of lightly salted water to a rolling boil. Carefully drop in the corn pieces and boil for 5–7 minutes until the kernels are tender and bright yellow. Drain the corn well and set it aside in a large mixing bowl.

Melt the Butter: While the corn is cooking, place a small saucepan over medium-low heat and melt the butter.

Sauté the Garlic: Add the minced garlic to the melted butter and sauté for 1 minute, just until fragrant. Be careful not to let the garlic brown or burn, as it will turn bitter.

Toast the Spices: Stir in the Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper. Let the spices cook in the butter for about 30 seconds to release their oils and deepen the flavor.

Finish the Sauce: Remove the saucepan from the heat. Stir in the chopped parsley and the fresh lemon juice to brighten the sauce.

Coat the Corn: Pour the warm, spiced garlic butter directly over the hot corn in the mixing bowl. Toss the corn thoroughly until every piece is heavily coated and glistening with the sauce.

Serve: Transfer the corn to your serving bowl or plate. Be sure to scrape every last drop of the seasoned butter from the bottom of the mixing bowl and drizzle it over the top before serving immediately.