Chuck it on the barbie

Sideline the snags and steak and give grill space – and glory – to vibrant veges.

Cajun Corn on the Cob

Covered in spicy goodness, this Cajun grilled corn recipe is a real crowd-pleaser. I think they’re great straight up like this, but don’t forget corn is also awesome sliced off the cob and used in salads and salsas, or as a simple side. Serves 4

4 sweetcorn cobs 125 ml (½ cup) extra-virgin olive oil 1 red onion, finely diced 2 garlic cloves, crushed Cajun Seasoning

3 tsp hot paprika 2 tsp dried chilli flakes

2 tsp garlic powder 2 tsp sea salt 1 tsp onion powder 1 tsp cayenne pepper 1 tsp dried thyme 1 tsp dried oregano 1 tsp freshly ground black pepper

Prepare the corn by giving it a good clean and removing the husks. Place the corn in a large bowl, cover with water and soak for a few hours to soften it before grilling.

For the Cajun seasoning, mix all the ingredients in a small bowl. Combine 3 tablespoons of the Cajun seasoning with the olive oil, onion and garlic. Mix well to combine and set aside.

Preheat the barbecue grill to medium.

Place the corn on the grill and cook for 10–12 minutes, turning regularly. During the last 5 minutes of cooking, baste with the Cajun seasoning and olive oil mixture. Once lovely and charred, remove from the grill and serve.

Any leftover Cajun seasoning can be stored in an airtight jar in the pantry for up to 3 months and is delicious sprinkled on pretty much any veg that you are planning to throw on the barbecue!