[CH] Qestion Re: Cajun corn.

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I live for the time of year when the Michigan BI-colored corn starts
appearing at the vegetable stands. Today, I soaked some ears in water for
about two hours. Then, I slapped those babies on the grill—turning each ear
every five minutes—and cooked on low heat for about 40 minutes. WOWZA!

Can anyone tell me a good Cajun-seasoning combo that I can put into the soak
to kick up God’s finest--besides chiles--food creation? I had Cajun corn at
one of those taste fests a few years back, but I can’t remember how they did
it.

Another way I have done corn (I have posted this before.) is to go ahead and
shuck each ear, butter and sprinkle with chipotle powder. Then, I place
individual ears on pieces of foil with two ice cubes. After rolling up, I
place them on grill and cook the same way as I did for the above recipe.

Any suggestions on the Cajun soak are most appreciated.



Mark "Mad Dog"  Barringer
http://home.earthlink.net/~mdogdrum/index.html

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