Grilled Corn on the Cob with “Fuzz’s” No Salt Cajun Blend

Until I moved west, I never had grilled corn on the cob.  My first trip to the Canton Flea Market in Texas was an eyeopener.  I could not get enough of this corn. They served it with only melted butter. My cowboy husband and I added the Cajun Blend and it is a big hit with everyone.  Fuzz is our little dog who showed up as a stray 2 years ago.  He always wants to be in the garden with me so we named our Cajun Mix after him. We think it has a great taste without the bad burn that some pepper mixes can have. Try it and let me know what you think.  We are planning to make an extra hot Cajun Blend.

  • 1 Corn Cob still in the husks per person
  • Melted butter
  • Fuzz’s No Salt Cajun Blend
  • Sea Salt (optional) 

Clean off the dark green outer husks on the cobs but keep the inner ones on the cob.  When your BBQ grill is hot, place the cobs on the outer edges of the grill so they are not directly over the flames.  Keep turning the cobs so they don’t burn too much. I personally like the corn kernels a bit burned but some people do not.

The cooking time will vary depending upon the temperature of the grill.    We cook over mesquite charcoal and the corn is usually ready to eat in 20 minutes.

Shuck the husks off the cob.  Coat the corn with butter, Fuzz’s Cajun Blend and sea salt. Serve.  

 Fuzz’s No Salt Cajun Blend

  • 2 tablespoons Pepper Corns (I use a mix of black, red, green and white)
  •  2 tablespoons Garlic, granulated or powder
  • 2 tablespoons Onion powder
  • ½ tablespoons Nutmeg powder  
  • 2 tablespoons Parsley, dried
  • 2 Bay Leaves
  •  1 tablespoon whole Yellow Mustard seeds
  • 1 tablespoon Coriander seeds
  • 2 tablespoons Cayenne pepper powder (This our own home grown)
  • 2 tablespoons dried Cayenne flakes (Our home grown with seeds included)
  • 2 tablespoons Red Chili powder
  • 1 tablespoon Cumin
  • 2 tablespoons dried Italian seasoning mix
  • 2 tablespoons Paprika powder
  • 1 tablespoon Gumbo Felli` (powdered Sassafras)
  • Add 3 tablespoons Sea Salt if you want a salted blend

 Mix all ingredients in a food processor with a blade or in an electric coffee bean grinder. I use the coffee bean grinder because I have found that it will produce a finer powder than my food processor. Place the powdered blend in a sealable container like a large salt shaker.  This mix will form clumps because there is no anti-clumping chemical in it.  If it clumps use a knife or the end of a spoon to break it up. It will not affect the taste.  Tastes best if used in 6 months.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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2 Responses to Grilled Corn on the Cob with “Fuzz’s” No Salt Cajun Blend

  1. iutechie says:

    Fuzz makes one awesome Cajun blend! Honestly don’t miss the salt at all. Kudos to your doggie!

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