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Cajun Butter Corn and Potato Foil Packets loaded with shrimp and sausage

Cajun Butter Corn and Potato Foil Packets

Enjoy a cozy dinner with Cajun Butter Corn and Potato Foil Packets, featuring buttery potatoes and sweet corn, all cooked together for delicious flavor with minimal effort.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 pound Baby potatoes or Yukon golds, cut into bite-size pieces Cut small to ensure even cooking.
  • 3 ears Corn on the cob, cut into thirds or rounds Ensure similar size to potatoes for even cooking.
  • 1/2 cup Butter, melted Do not skimp on the butter.
  • 2 tablespoons Cajun seasoning Store-bought is acceptable.
  • 2 cloves Garlic, minced or grated Adjust to taste.
  • to taste Salt and pepper Taste your Cajun seasoning first, as some can be salty.
  • 1 Lemon, cut into wedges for serving
Optional Ingredients
  • 1 pound Shrimp Add halfway through cooking to prevent overcooking.
  • 1 pound Sausage slices Another protein option.
  • 1 cup Green beans Optional for additional veggies.

Method
 

Preparation
  1. Preheat your oven to 400°F, or preheat your grill to medium-high. Tear off large pieces of heavy-duty foil.
  2. If your potato pieces are thick, microwave them with a splash of water for 3 to 4 minutes to help them cook evenly.
  3. Melt the butter, then stir in Cajun seasoning, garlic, and a pinch of pepper. Add a tiny pinch of salt if needed.
Building the Packets
  1. Add the potatoes and corn to the center of each foil piece. Pour Cajun butter over everything and toss it well.
  2. If adding sausage, nestle it in now. If adding shrimp, wait and add it halfway through cooking.
Cooking
  1. Fold the foil up and seal tightly. Bake for about 25 to 35 minutes, or cook on the grill for about 20 to 30 minutes, flipping once.
  2. Open one packet carefully and check that potatoes are fork tender.
  3. If using shrimp, open the packets, add shrimp, reseal, and cook for another 6 to 8 minutes until shrimp are pink and firm.
Serving
  1. Open the packets carefully to avoid steam. Squeeze lemon over the top and sprinkle additional Cajun seasoning if desired.

Notes

Cut potatoes small and keep corn pieces similar in size for even cooking. Pack tightly and consider oven or grill based on season. Leftovers keep 2 to 3 days in the fridge; reheat covered in the oven.