Blackened Cajun Corn

[DubHawg]

With grilling season upon us (mine never really ends), here is a great grilled corn recipe that never disappoints.

5 Ears of Fresh Corn (frozen doesn't work to well)
2 teaspoons garlic salt
2 teaspoons black pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon cayenne pepper
3 tablespoons melted butter

Husk and remove silks off the corn. Cut each ear into three peices.
Mix together all of the spices. Brush the corn with the melted butter and place in a deep pot (preferrably one with a lid....more on that later)
Sprinkle the spices over the corn
I like to place a lid on the pot and shake pretty well in order to get the corn nice and coated.
Grill for around 10-15 minutes until the corn has a nice blackened look and the spices have become crisp.

I sometimes make a little more spice that the recipe calls for (I like 'em hot), but you may want to just start with the basic recipe to judge how hot you like it. Also, you can add chicken to the mix, but make sure it is thighs or legs with skin as the skin gets crispy and they provide the best flavor (in my opinion). This has been a hit every time I make it and people can't get enough.

Happy Grilling!