This Wingstop-Style Cajun Corn recipe is my go-to when I want a side dish that steals the show. Packed with smoky charred corn, melted butter, and bold Cajun spices, it’s the perfect combination of sweet, spicy, and savory. Whether I’m throwing a BBQ, planning a game day menu, or just craving something with a little heat, this dish never disappoints.

Wingstop-Style Cajun Corn – Bold, Spicy & Addictively Delicious

Why You’ll Love This Recipe

I love how this Cajun corn bursts with flavor while being incredibly easy to make. The spice blend clings to the buttery corn in the most delicious way, and I can customize the heat level depending on who I’m feeding. It’s also versatile—I can grill it, roast it, or even boil it based on my kitchen setup. Best of all, it pairs beautifully with grilled meats, seafood, and even a hearty salad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 ears of fresh corn on the cob (or about 4 cups of canned or frozen corn)
1/4 cup unsalted butter, melted
2 tablespoons Cajun seasoning (adjust to taste)
1 tablespoon fresh parsley, chopped (for garnish)
Salt and pepper to taste
Optional: lime wedges for serving

Directions

Prep the Corn: I start by removing the husks and silk if I’m using fresh corn, then I cut each cob into halves or thirds. For canned or frozen corn, I make sure it’s drained and thawed.
Cook the Corn:
- Grill: I preheat my grill to medium-high and place the corn directly on the grates, turning occasionally for about 10–12 minutes until nicely charred.
- Roast: When I roast, I set my oven to 400°F (200°C), place the corn on a baking sheet, drizzle with olive oil, and roast for 20–25 minutes, flipping halfway through.
- Boil: For a quicker option, I boil the corn in salted water for 5–7 minutes until tender.
Make the Cajun Butter: While the corn cooks, I mix the melted butter with Cajun seasoning in a small bowl. I taste and adjust the seasoning to suit my spice preference.
Toss and Serve: I transfer the cooked corn to a bowl, pour the Cajun butter over it, and toss until coated evenly. I finish with chopped parsley and a squeeze of lime.

Servings and timing

This recipe serves 4 people and takes around 25–30 minutes from start to finish, depending on your cooking method. Grilling or roasting will take a bit longer, while boiling is the quickest route.

Variations

Corn Type: I sometimes use canned or frozen corn when fresh isn’t available. It still delivers that bold flavor with less prep.
Dairy-Free: I swap butter for olive oil or vegan butter to make it dairy-free.
Less Spicy: If I want it milder, I use a lighter hand with the Cajun seasoning or mix it with some paprika.
Cheesy Finish: A sprinkle of feta or grated Parmesan right before serving adds a salty, creamy element.
Extra Heat: When I’m feeling adventurous, I toss in sliced jalapeños or a pinch of cayenne.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I warm it in a skillet over low heat or microwave it in 30-second bursts until heated through. If the corn seems a little dry, I add a small pat of butter or a drizzle of olive oil before reheating.

FAQs

How spicy is Cajun corn?

The spice level really depends on the Cajun seasoning I use. Some blends are mild, while others pack a serious punch. I always taste mine first and adjust to my liking.

Can I make this recipe ahead of time?

Yes, I like to prep the corn and Cajun butter ahead of time, then cook and toss everything right before serving for the freshest taste.

What’s the best way to cook corn for this recipe?

I personally love grilling for that smoky flavor, but roasting in the oven is a great alternative when I can’t grill. Boiling is the quickest method, and it still works well.

Can I use frozen corn on the cob?

Absolutely. I just thaw it completely before cooking and treat it the same way I would fresh corn.

What proteins go best with Cajun corn?

I usually serve this with grilled chicken, ribs, steak, or blackened fish. The smoky and spicy flavor pairs well with all kinds of meats.

Conclusion

Wingstop-Style Cajun Corn is one of those recipes I turn to when I want bold flavor with minimal effort. It’s fast, flexible, and always a crowd-pleaser. Whether I’m grilling for friends or just want to spice up a weekday meal, this dish never fails to impress. Give it a try, and get ready to fall in love with every buttery, spicy bite.