You can make cajun sauce ahead of time: In a medium cooking pan, melt unsalted butter over medium heat. When butter has melted completely, add the minced garlic and saute for 5 minutes. Be careful, DO NOT burn the garlic. Add the rest of seasoning mixture to the melted butter, constantly stir for another 5-8 minutes. Set the sauce aside.
Pre-heat oven to 200C/390F.
Grill semi-dried squid (mực một nắng) or fresh squid for 10-15 minutes. The squid is done when one-third of its length starts curling toward the mid line.
Remove grilled squid from the oven. Carefully cut into small pieces diagonally.
In a medium pan, melt butter, add corn kernel, stir evenly. When the corn is half way done, add grilled squid.
Gradually add 1 tbsp of Cajun sauce at a time. It depends on your flavor profile, you decide how much sauce to put in.
Give the pan a few shakes to make sure corn and grilled squid are coated well with Cajun sauce.
Serve immediately. Garnish with basil, Vietnamese coriander (rau răm) and/or jalapeno slices.