Blackened Cajun Chicken And Corn - cooking recipe

Ingredients

8 pieces chicken (drumsticks, thighs, or wings)
2 whole corn on the cob
2 teaspoons garlic salt
2 teaspoons black pepper
1 1/2 teaspoons cumin
1 1/2 teaspoons paprika
1 teaspoon cayenne pepper
3 tablespoons butter, melted
chopped parsley (to garnish) (optional)

Preparation

Preheat Barbeque.
Trim any excess fat from the chicken, but leave the skin in place.
Slash the thickest parts with a knife, to allow the flavors to penetrate the meat as much as possible.
Pull husks and silks off the corn cobs, then rinse under cold running water and pat them dry with paper towel.
Cut cobs into thick slices.
Mix together all the spices.
Brush the chicken and corn with the melted butter and sprinkle the spices over them.
Toss well to coat evenly.
Cook the chicken piece on a medium-hot barbeque for about 25 minutes, turning occasionally.
Add the corn after 15 minutes, and grill, turning often, until golden brown.
Serve garnished with fresh chopped parsley.