Wingstop Cajun Corn Recipe
If you’ve ever had Wingstop’s Cajun Corn, you know it’s more than just a side dish – it’s an experience. The buttery crunch of corn coated in smoky, spicy Cajun seasoning is downright addictive. This Wingstop Cajun Corn recipe captures all that flavor magic right in your own kitchen.
Ingredients
- 4 –6 mini corn on the cobs or fresh corn, cut into halves
- 3 tablespoons unsalted butter melted
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt to taste
- Vegetable oil for frying or brushing if air frying
Instructions
- Prepare the Corn: Boil or grill corn until tender (about 5–6 minutes). Drain and pat dry.
- Make the Cajun Butter Mix: In a bowl, combine melted butter, Cajun seasoning, garlic powder, and smoked paprika.
- Coat the Corn: Brush or toss the corn evenly with the butter mixture.
- Fry or Air-Fry: Heat oil in a skillet over medium heat. Fry corn for 3–4 minutes until golden and slightly crispy. (Or air-fry at 400°F for 8–10 minutes.)
- Toss and Serve: Remove from heat, give a final toss in the remaining Cajun butter, and sprinkle salt or lime juice before serving.
Video
Notes
Storage: Store cooled corn in an airtight container in the fridge for up to 3 days. Reheating: Reheat in an air fryer or oven at 350°F for 5–7 minutes until warm and slightly crisp. Avoid microwaving – it makes the corn soggy.