Cajun Corn On The Cob

This Cajun Corn On The Cob recipe transforms simple corn into a dish that bursts with smoky spicy flavors and a creamy tangy finish. Whether you are cooking for a summer cookout or wanting a flavorful snack this dish delivers the punch of southern-inspired comfort with every bite.

When I first made this recipe for a family barbecue everyone ended up licking their fingers and begging for more. Now it is a non-negotiable part of every summer party at our house.

Ingredients

• Fresh corn on the cob: for juicy sweetness and tender crunch pick bright green husks and plump ears
• Olive oil: adds richness and helps spices stick to the corn choose extra virgin for best taste
• Salt and black pepper: highlight the corn flavor be generous taste as you season
• Mayonnaise: gives a creamy coating use good quality or vegan swap
• Sour cream or Mexican crema: provides tang and luscious texture try crema for a more authentic flavor
• Cajun spice: brings classic Louisiana heat blend quality or make your own for extra zing
• Smoked paprika: infuses deep smoky depth opt for Spanish paprika for the sweetest flavor
• Onion powder: layers savory notes check for freshness so it is not bland
• Garlic powder: delivers mellow aroma use fine powder for easy blending
• Cilantro: offers fresh herbal brightness avoid wilted leaves for best pop
• Feta or cotija cheese: adds salty crumbly richness look for real cotija if possible
• Lime juice: gives balancing acidity and brightness fresh squeezed is best
• Chipotle or chili powder: boosts smoky heat if you want more fire optional but recommended

Step-by-Step Instructions

Prepare the Spice Mixture:

Whisk together olive oil with half the Cajun spice half the paprika onion powder garlic powder salt and black pepper in a small bowl until smooth and even. Set aside the extra mixture for topping later. Take a moment to enjoy the aroma as the spice oils release.

Season the Corn:

Lay out each husked corn cob on a foil sheet. Brush all sides generously with the spice oil mixture making sure you get into every nook for full flavor. Wrap each cob tightly in foil to lock in moisture and place them on a baking sheet.

Bake the Corn:

Roast the wrapped corn in a hot oven set to four hundred twenty five degrees Fahrenheit for thirty minutes to steam and set the flavors. For even softer and more deeply flavored kernels brush again with the extra oil spice mixture after thirty minutes then wrap back up and bake an additional twenty to twenty five minutes.

Mix the Creamy Sauce:

While the corn bakes blend mayonnaise sour cream remaining Cajun spice and paprika lime juice more salt and pepper in a medium bowl. Stir until completely creamy and smooth. Taste and adjust for tang and spice.

Add the Creamy Layer:

Once baked let the corn cool slightly until easy to handle. Unwrap and brush with any extra oil spice mix if you wish then lavish each cob generously with the creamy mayo sauce so it coats the kernels.

Char for Flavor (Optional):

If you want a little char and smokiness heat a grill pan over high add the corn and rotate until you see grill marks on all sides. This step deepens the flavor and adds gorgeous color.

Garnish and Serve:

Load the finished corn with crumbled feta or cotija cheese sprinkle fresh chopped cilantro and extra Cajun spice to finish. Squeeze some extra lime juice just before serving if desired.

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My favorite part of this dish is the smoky paprika which gives every bite a little warmth and depth without overwhelming heat. One summer my aunt accidentally mixed in double the paprika and it ended up being the most talked about corn at our family reunion.

Storage Tips

Store leftover corn wrapped in foil in the refrigerator for up to three days. To reheat put the corn cobs in a hot oven for ten minutes or briefly microwave then brush again with leftover creamy sauce to freshen things up. Do not freeze as the texture changes.

Ingredient Substitutions

Swap out sour cream for Greek yogurt or vegan sour cream for a lighter or dairy free corn. You can replace cotija or feta cheese with grated parmesan or leave it out for a vegan version. If you do not have Cajun spice a blend of smoked paprika chili powder garlic powder onion powder and dried oregano works great.

Serving Suggestions

This corn is excellent alongside grilled chicken burgers or piled into a taco platter. For a party cut cobs into smaller sections and serve with toothpicks for easy snacking. It also jazzes up a simple salad or can be enjoyed solo with a cold drink on a hot day.

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Cultural Context

Cajun cuisine hails from Louisiana’s French speaking Acadian descendants and is known for bold blends of spices hearty ingredients and soulful street food style. Adding creamy toppings to corn is also a nod to Mexican elote a popular grilled street corn dish.

Recipe FAQs

→ How spicy is Cajun corn on the cob?

The spice level depends on your Cajun seasoning and whether you add extra chili or chipotle powder. You can easily adjust the heat by reducing the amount of spices or using a mild blend.

→ Can I use frozen corn instead of fresh?

Yes, you can use frozen corn cobs if fresh aren't available. Thaw them first, dry thoroughly, and prepare as described for best results.

→ What cheese works best as a topping?

Feta and cotija cheese both offer a salty, creamy flavor that complements the spicy corn. Feel free to substitute with parmesan or your favorite cheese.

→ Is grilling the corn necessary?

Baking gives you tender results, but an optional quick char on a grill or pan will add extra smoky flavor and texture.

→ How can I make this dish vegan?

Swap regular mayo and sour cream for vegan alternatives, and use a plant-based cheese or simply leave out the dairy toppings.

→ What occasions is this dish best for?

This Cajun corn is perfect for barbecues, potlucks, summer cookouts, or as a fun side for family dinners.