Cajun Buttered Corn


In Duluth, Georgia, Anne-Lise Botting whips up a seasoned butter to spice up corn-on-the-cob. 'Flavored with garlic and chili powders, the butter is the perfect complement to fresh corn,' she says.

Prep Time:
20 mins
Total Time:
20 mins
8 servings


  • 8 medium ears sweet corn

  • 2 tablespoons butter

  • ¼ teaspoon chili powder

  • ¼ teaspoon coarsely ground pepper

  • teaspoon garlic powder

  • teaspoon cayenne pepper

  • 1 teaspoon cornstarch

  • ¼ cup reduced sodium chicken broth or vegetable broth


  1. In a large kettle, bring 3 qts. of water to a boil; add corn. Return to a boil; cook for 3-5 minutes or until tender.

  2. Meanwhile, in a small saucepan, melt butter. Stir in the chili powder, pepper, garlic powder and cayenne; cook and stir for 1 minute. Combine cornstarch and broth until smooth; gradually whisk into butter mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Drain corn; serve with seasoned butter.


Nutritional Analysis: 1 ear of corn with 1-1/2 teaspoons seasoned butter equals 105 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 63 mg sodium, 18 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.