My 1-Ingredient Upgrade for the Best Corn on the Cob

As a Baton Rouge native, I loved watching my dad prepare simple Cajun and Creole-spiced recipes. A basic pot of beans and ham could be completely transformed into a flavor-packed meal by adding onions, celery, and bell peppers, along with Tony Chachere’s Original Creole Seasoning.

I’ve carried a lot of my dad’s cooking tricks into my own kitchen, and it can be seen in many of the dishes I cook, including this corn on the cob with Creole butter.

How to Upgrade Your Corn on the Cob

I firmly believe most homemade recipes can be improved by sprinkling in a little Tony Chachere’s seasoning. I add the brand’s Creole spice to spaghetti, deviled eggs, and even garlic toast. So, of course, my secret to the best corn on the cob includes it.

I combine two sticks of softened unsalted butter with 1 1/2 teaspoons of Tony Chachere’s Original Creole Seasoning to create the simplest spiced butter. Then, I smother my cooked corn on the cob with it, creating a perfectly spiced side dish that brings the heat (and is great for summer cookouts).

Why I Love Creole Butter

Pairing Creole butter with corn on the cob is an incredibly easy 2-ingredient upgrade that only takes about 5 minutes. And it’s so good that everyone will be asking for your recipe.

When I make it, I like to toss on some kitchen gloves and use my hands to knead the seasoning into the softened butter; however, if that sounds a little messy to you, you can definitely whip the unsalted butter with the Tony Chachere’s blend until it’s fully combined. Either way, store the finished butter in an airtight container or a butter crock.

How to Use Creole Butter

If your family is anything like mine, they’ll love coating their ears of corn in this Creole butter. The recipe can be a starting point for a variety of add-ins, like parsley or chives for freshness, lemon juice for a little acidity, or a couple of dashes of Worcestershire sauce for some nice umami saltiness.

If you want it a little spicier but don’t want to overload the butter with more salt, you can add other spices like cayenne pepper or Dak’s Salt-Free Cajun Voodoo Seasoning. (This blend, as well as Tony Chachere’s No Salt Seasoning, is also great if you’re using salted butter instead of unsalted.)

Pair this spicy summer corn on the cob side with smoked chicken wings, grilled mushroom Swiss burgers, or shrimp Creole. The Creole butter itself is also great topping on cornbread, broccoli, and green beans.