Buttery Cajun Corn
Corn on the cob (around 5-6 ears)
1 stick of Tillamook Extra Creamy Sea Salted Butter(plus an additional 4tbsp)
1 tbsp of smoked paprika
1 tbsp of lemon pepper seasoning
1 tbsp of honey
2 tbsp of cilantro
Juice of 1 lemon wheel
Take your corn heads and give them a quick rinse.
Lather them with the 4tbsp of Tillamook Extra Creamy Sea Salted Butter.
Then, in a cast iron pan, add the stick of butter along with the paprika, lemon pepper seasoning, honey, cilantro, and one lemon wheel.
Once melted, lather the butter sauce all over the corn and grill for 15-20 minutes.
Tip (optional): Finish with a squeeze of lemon for the perfect touch of acidity to complement the sweet and salty flavors.