Blue Plate Corn on the Cob
Prep time
Cook time
Total time
Recipe by:
Serves: 6 to 12
  • 12 ears of fresh yellow corn, with husks
  • Water. for boiling
  • 1 (3-ounce) bag of dry crab boil or 3 tablespoons Cajun seasoning
  • 1 cup table salt
  • 2 cups unsalted butter, softened
  • 2 cups mayonnaise
  • 1 tablespoon cayenne pepper
  • 2 tablespoons chili powder
  • 4 cups crumbled blue cheese
  • 1 pound cooked crispy bacon, chopped into small pieces
  • ½ cup Acadiana Table Cajun Seasoning Blend, see recipe here
  1. On a cutting board with a sharp knife, cut the tip off the corn about 1 inch from the end. Peel back the husk and remove all of the corn silk with your fingers. Pull the husks back and tear off one of the longer green husks. Take the single husk and loop it around the rest of the husks tying it in a knot. Repeat with all the corncobs and stand them in a deep pot with corn tips down and the husks up.
  2. Fill the pot with water just until it covers the kernels of corn on the cob. Turn the heat to high and add the crab boil seasoning and the salt. Bring to a boil and turn off. Let the corn sit in the seasoned water for 10 minutes.
  3. Remove the corn from the pot and drain. Using paper towels, dry the corn. On a gas grill on high, add the corncobs with the kernels over the flames and the husks off the burners. Grill the corn just until some of the corn kernels start to brown, and remove before they blacken. Place all the corn on a platter.
  4. On a platter or sheet tray with a half-inch rim, add the softened butter, and using a spatula, smooth it out. Add the mayonnaise and combine. Add the cayenne and chili powder and stir to combine evenly. Set aside.
  5. On a platter or sheet tray with a half-inch rim, add the crumbled blue cheese and the crispy bacon pieces. Combine together and break up any larger chunks of cheese or bacon. Set aside.
  6. For assembling, position the three stages: the platter of corn, butter/mayo mixture and crumbled blue cheese/bacon. Take an ear of corn and add it to the butter/mayo mixture and slather all sides evenly. Then roll the corn in the crumbled blue cheese/bacon. Sprinkle lightly with Cajun seasoning and place on a platter. Repeat with all the corncobs. Serve alongside barbecued meats or burgers.
Tying back the husks makes both a fun presentation and an easy handle for eating. If you buy the already husked corn, then you can insert a bamboo skewer in one end for ease of handling. This corn is addictive and most guests will want at least two. This recipe is very scalable so buy plenty of corn. Use a softened butter, but not melted. I use Parkay squeeze butter that is already soft and pourable. If you do not have a gas grill then use a charcoal barbecue or feel free to hold them briefly over the gas burner of your stovetop until the kernels brown slightly. The key is to get a little char flavor of roasted corn. Once you’ve coated all the corncobs, feel free to microwave them briefly on high for 1 minute just before serving.
Recipe by Acadiana Table at