Cajun Grilled Corn on the Cob with Amarillo Aioli

Amarillo aioli BBQ side dish Cajun corn recipe FireFly BBQ grilled corn summer grilling

Cajun Grilled Corn on the Cob with Amarillo Aioli

FireFly Barbecue ·

American

Cajun Grilled Corn on the Cob with Amarillo Aioli

Enjoy the vibrant flavours of summer with this Cajun Grilled Corn on the Cob, perfectly seasoned with Louisiana Spicy Cajun Seasoning Rub and topped with a creamy Peruvian Amarillo Chilli Aioli. It's a delightful side dish that's sure to impress at your next BBQ!

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Servings

4

Prep Time

10 minutes

Cook Time

12 minutes

Calories

200

Author

FireFly Barbecue

Ingredients

  • 4 ears of corn, husked
  • 3 tbsp olive oil
  • 2 tbsp butter, melted
  • 1 tbsp Louisiana Spicy Cajun Seasoning Rub
  • 1/2 cup Peruvian Amarillo Chilli Aioli

Directions

  1. Preheat your grill to medium-high heat (about 400°F or 200°C).

  2. Husk the corn and remove all silk strands. Rinse the ears of corn under cold water and pat dry with a towel.

  3. In a small bowl, mix together the olive oil and melted butter. Brush the mixture evenly over each ear of corn, ensuring they are well-coated.

  4. Sprinkle the Louisiana Spicy Cajun Seasoning Rub over the corn, turning to coat all sides evenly.

  5. Place the corn directly on the grill grates and cook for about 10-12 minutes, turning occasionally, until the corn is charred and tender. You'll know it's ready when it has a nice golden-brown color and is tender to the touch.

  6. Remove the corn from the grill and let it cool slightly.

  7. Serve the grilled corn warm, drizzling with the Peruvian Amarillo Chilli Aioli for a creamy, spicy kick. Enjoy!

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