Cajun Corn On The Cob (Print-Friendly Version)
Charred sweet corn, creamy sauce, fresh herbs, and Cajun spices combine for a vibrant, crowd-pleasing dish.
# Ingredients:
→ Main Ingredients
01 -
4 ears of corn, husked
02 -
2 tablespoon olive oil
03 -
Salt and pepper to taste
→ Sauce and Garnish
04 -
4 tablespoon mayonnaise (vegan mayo optional)
05 -
⅓ cup sour cream or Mexican crema
06 -
1 ½ teaspoon Cajun spice
07 -
1 ½ teaspoon smoked paprika
08 -
1 teaspoon onion powder
09 -
1 teaspoon garlic powder
10 -
1 tablespoon cilantro, chopped
11 -
½ cup feta or cotija cheese, crumbled
12 -
1 tablespoon lime juice
13 -
1 teaspoon chipotle or chili powder (optional)
# Steps:
01 -
In a small bowl, whisk together olive oil, half of the Cajun spice, half of the smoked paprika, garlic powder, onion powder, and salt and pepper to taste. Set aside the extra mixture for later use.
02 -
Place each corn cob on a piece of foil. Brush each cob generously with the spice mixture and wrap in the foil.
03 -
Transfer the corn to the oven and bake at 425°F (220°C) for 30 minutes. For softer corn, brush it with more oil-spice mixture after 30 minutes and bake for an additional 20-25 minutes.
04 -
While the corn is baking, prepare the mayo sauce. In a medium bowl, mix mayonnaise, sour cream, the remaining Cajun spice, the remaining smoked paprika, lime juice, salt, and pepper to taste.
05 -
Once the corn is baked and slightly cooled, brush with the leftover oil-spice mixture (optional) and then generously with the mayo mix. For a slight char, transfer the corn to a lightly greased grill pan and let all sides grill until the desired char is achieved.
06 -
Top the corn with crumbled feta or cotija cheese, chopped cilantro, and a sprinkle of Cajun spice before serving.
# Notes:
01 -
The spice levels can be adjusted by adding more or less Cajun or chili powder.
02 -
For a vegan option, use vegan mayonnaise and skip the cheese or use a dairy-free alternative.