Easy Grilled Spicy Cajun Corn on the Cob

I got it, folks. Look, I'm outside. Some of y'all going to be mad, right? Cuz it depends on where you live. But today, out here in Las Vegas, we finn to do a spicy creamy Cajun corn on the cob. Let's get it. Now, look, like always, right, I like to go over my ingredients so you guys can just see there's not a whole lot going on, right? So, don't forget the full ingredient list will be on my website. That's smokingwithab.com and that's witab.com. Look, now you guys come on over here. Listen, we going to go ahead and fire this up. grill up. Right. So, I got a chimney. I already got some briquettes in here. Right. We just going to go ahead and get these fire starters going. I know this might be a little different than what you guys normally see me use. I use like some wax straws, but this time I got the whole wax, you know, cube. Right. So, we just put this over the top like that. And we'll go ahead and get that going. Okay. So, look. I'm going to go ahead and address why I even put, you know, coals in this chimney. If you notice, it's round. It's got a little part piece up here that stops it. And then they've already like, you know, burnt up. But if you look down in there, look, that's hot. You know what I mean? This is how we start our briquettes. Not using liquid like lighter fluid or nothing like that. I don't even really like to use match light. You know what is that? That one match. I just get regular Kingsford. Give you some good flavor. I start everything with that. Right. So now we going to go ahead. Let me grab my tongs right here. I had this over here. I'm not trying to burn myself. I'm going to open this up right here. And I think what I'm going to do is I'm going to put this down. put these coals in here right here. All right. Now, I'm going to have you guys look down in there. If you look down there, I put a couple of little briquettes on there that wasn't inside the chimney. That's so that it like keep my flame going. Now, I don't know if you guys can see all the way down here at the bottom. Let me come on this side. Let me see. Let me grab this vent right now. Come on here. Look at the inside there. You see how I'm moving? You can see the vent. I'mma go ahead and close this down just a little bit. I've been running this for a minute and I know already. So, I just leave it about about a third of the way open. Right now, if you pay attention right here, you see that right here? This the probe. This is how we going to read our temperature. If I put this right on top of that, that's going to give me a false reading. If we was going to be doing that, I'm just teaching you guys, you know what I mean? How to, you know, use a kettle grill, right? Cuz we got to have them zones. But we making this. Check this out. We doing corn. So, we want to cook it right here over the top. So, what I am going to do is I'mma leave this open. Put this over here like this. let it pull air from the bottom and just keep, you know, start bringing up some heat. That's all. Just kind of like want to control it until I get ready and do the next thing, which will be Let's go ahead and get this set up. Let's oil this and uh move forward. Now, this part right here is super simple, right? Obviously, we got corn on the cob. I'm going to go ahead and take these out of here and just put them over here. All you going to need for this next step is just your oil, which is extra virgin olive oil that I'm using. This is garlic infused. You know what I mean? We got some corn on the cob. Now, I'm going to do it like this. I'm going to use this one hand right here. This is going to do most of, you know, my holding. This way I don't get oil on this. So, look, I'm just going to go ahead. Let's do it like this. Get it here and here. It's all we going to need. Now, we going to take it, you know, and just rub it down. Once you got it all done, then we going to come with our salt and our pepper. Right. So, I'm going to start with my salt. Open this up. You guys know my favorite tool would be kosher. So, we got something to stick to. We started with a great base, that garlic infused, right? So, let's move this over here like that. Kind of like just move it around, right? Next, we going to come with that black pepper. All right, I'm going to give you guys another little tip. Right. So, I'm going to take a little bit of this extra version. Put this over here like that. All right. Now, when it drips, drops down, you going to get a little bit of a flare up, but I always like to, you know, take this and run this across my grates. You know, stops anything from like burning on here, sticking, you know what I mean? Uh, and it help kind of give you a little bit of the sizzle. You know what I mean? If we was going to get it. I don't have mine super hot where I'm going to get all those lines in there. We just want to get some of that flavor though, you know? So, run it like that and then we done. All right. Super simple. Now, folks, we just going to go ahead and start adding these right over here over the direct heat, right? So, we'll just put them like that. Give it a little bit of a little space. You should be able to feel the heat. I do. I didn't insulate like I normally do cuz I'm not doing no meat, but I should have though, seeing how I got my hand on it. And then right here, if you come back just a little bit, you can see I got some coals under there. This is how we gonna put that fire right under there to start getting a little bit of heat, you know, in them cobbs. All right. So, listen. You know, when you start seeing me do, you know, corn, me being out west, I'm sure they got it everywhere. You start thinking like, oh, maybe he doing something like on the street corn type of uh, you know, get up. I guess it is, you know what I mean? Uh, but look, I'm going to do it like this. I'm going to take this cuz we just need about a tablespoon. Now, this is cilantro, folks. This is not parsley, nothing like that. I just ball it up the best I can. take my knife and just start cutting it down. Right. I like to take my stems out, you know what I mean? Um, when it comes to cilantro, I mean, it's all it's all good whether you get that stem in there or not. You know what I mean? Uh, it still comes out. Now, here I want to go ahead and try to like finely chop this. So, once you guys got it cut, you want to take your knife, pivot somewhere like this, keep your finger on it like that, and just pick it up up down just like that. Right. Then if you want to, you can turn it like this. And we do the same. Now, I didn't put a whole lot of coals in the inside of my, you know, my kettle grill, right? Cuz what I want to do is I want to control it. And I'm talking and I got to remember I'm filming. You don't want to burn your corn. So, let's go over here and take a look. Come on. Let's look right here. Let's see what we working with right now. We starting to get there. Can you see the difference? Look how yellow that is. And then look how pale and whitish yellow that is. Right. We getting there. We got a couple of things to make over there. I'll kick everything up in just a minute. You know what I mean? But right now, you want to do everything nice and slow. Truly, that is the best way for anybody, especially when it's your first time. Slow and low is the way to go. All right. So, once you got it, you know, finely chopped. I got a little bit more than a tablespoon, but it's okay, you know. So, now that we got this, now we move on. Now, we start getting the rest of this in there. Now, what you want to do is here, before I even do that, look right here. I took the time to measure out everything, right? So, check this out. If I got it all like that, notice I got my squeezer right here and I got this over here. This is not going in. But everything from the mayo to the sour cream and everything in between is all going inside of this right here, you know, with our cilantro, right? So, you want to get yourself a, you know, a spatula cuz we want to get it all in there cuz we took the time to measure it, right? Sour cream in no particular order. This is just me doing it cuz I got the spatula in my hand. I just want to go ahead and just, you know, be done with this part. Right. So, we get all of this out of here. Right now, I'mma come use my whisk cuz now once we put these dry ingredients in here, we going to need to go ahead and mix it all up. Right. Actually, let me move this out the way. Now, I'm outside. I ain't got my uh my normal hookup where I'm doing, you know, washing my dishes. Right. So, now we just dump. Boom. Boom. Boom. Boom. Right. Now, bring that whisk. Remember, we said creamy. Now, just imagine this going to be on that hot corn, right? So, you know, you know the results. All right. All right. So, I want to show you this one right here. You see that right there? Look at how that is. That's about all you want. And then you want to get it throughout. You know what I mean? You see that right there? That's cool. We going to put a little bit here. Now, I'm going to go ahead and do something cuz I want to show you guys. I really want you to pay attention to this part right here. Look, I can put a flame underneath the bottom of there. You know what I mean? And then we can cook these over a flame, but then it' be hard to control. You know what I mean? There's nothing wrong with doing it a little bit low and slow, right? So, cuz I got this spin grade on here. Look at that. I can bring it over this way and I just keep everything right over the coals, folk. You know what I mean? These are almost about ready to go. And you going to like when I'm going to brush on top of here cuz that part right there is fire. All right, you guys. Look at this right here. This is what I'm talking about. Look at that. Nice, huh? So, I'm going to take these, put these in here like that. Yeah, these are looking good. All right, I'm going to let this one stay on a little bit more and that one over there get a little bit more. Then I'm going to turn this over this way cuz we want to get some little char on our line. Now, you remember we made this, right? We want to take some of this. Now, this nice and hot. And what we want to do is we want to just brush this on top of here. Just like this. Now, that heat, you know, from coming right off of the grill is going to help this, you know, melt, get all in between there. And then I'm going to show you cuz I'mma eat mine old man style. Some of y'all going to be thinking like, what? What you talking about? But really, it's called like, you know, like you eating the the milk from the, you know, cob, right? So, let me get this over here like that. And we'll let that just work its way down in there. And I'll turn some of these around. Meanwhile, come back over here to this grill. Look at that right there. Y'all see that? You ever had your juice made? Little charred lime. Look at that. You know, I'm going to teach you guys to show you. You see that right there? Oh, yeah. That's that Rio flavor right there. All right. So once I heat it like this, now we going to come with that little chili powder, you know what I mean? Give it just a You kind of like got to hold it up a little bit. I know that I'm out here in in the elements, you know what I mean? So anyway, you want to have something to look like this. Then I got this tah kota cheese, you know what I mean? You guys can just break this up however you want to. You don't really need a uh, you know, a grater or nothing like that. But remember earlier I was just trying not to say that it's really a street corn, but if you look at it, look at that right there. Let me go ahead and take some pictures. You know what I mean? and uh I'll be right back. All right, you guys come on in here and take a look. You see what this is right here? This is really like this is really street corn at its finest. You know what I mean? Listen, we went ahead and put that char on there and a couple of people behind there. They kind of like claimed this. I'm telling them like, man, I'm going to go ahead and eat one of these. They telling me, "No, I'm not." But anyway, listen. Even went ahead and charred down my line, right? So, just hit it a little bit. Now, let me address that part about when I say old man style, meaning I just turn this up. I take my knife, rub up against there, and I cut it straight on down. Clean it all up. That kind of like gets all of the milk that's all in there. You know, for all of us corn lovers. Then we just eat it like that. You can do that. Put the cheese in there. You know, all kind of, you know, little ingredients. You know what I mean? Don't forget to use your cilantro. Hey, but with that being said, you guys let me know down in the comment section below. Do you like that? And did you know it was that easy to go ahead and make some street corn and look like that? So, talk to me, folks. Look, I got to hurry up. I don't know if you guys can hear that, but listen. Living in the concrete jungle, people getting their yards done. They running a leaf blower and all of that. So, extremely loud. And another thing is, look, I'm trying to go ahead and, you know, finish up this video. And look at nephew back here. Always trying to be in the shot. You know what I'm saying? Always got something going. Then he was like, "Hey, since you got the coals going, let's make a hamburger." Hey, with that being said, let me just say this. Listen, if you're new to my channel, let me take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there. There's a channel out here that's simplifying these recipes and taking the mystery out of cooking. You know what? I'm going to go back in there and get me some more corn and make me some. I'm out y'all. Peace.