My sister-in-law made this recipe once and I couldn’t stop eating it. I was out of control. If I make it, it will be gone in no time
Cajun Corn on the Cob
Packed with smoky, zesty, and bold flavors, this Cajun-style corn takes a summer staple to the next level. Roasted until perfectly tender, each cob is coated in a creamy, spiced mayo-sour cream blend and topped with crumbled cheese for a vibrant and crowd-pleasing side dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Corn on the cob, husked | 4 ears |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Mayonnaise (regular or vegan) | 4 tablespoons |
| Sour cream or Mexican crema | ⅓ cup |
| Cajun seasoning | 1½ teaspoons |
| Smoked paprika | 1½ teaspoons |
| Onion powder | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Fresh cilantro, finely chopped | 1 tablespoon |
| Crumbled feta or Cotija cheese | ½ cup |
| Fresh lime juice | 1 tablespoon |
| Chipotle or chili powder (optional) | 1 teaspoon |
Instructions
- Mix Oil & Spices for Roasting:
In a small bowl, stir together 1 tablespoon of olive oil with ¾ teaspoon each of Cajun seasoning and smoked paprika, along with the full amount of garlic and onion powder. Season with salt and pepper. (Reserve the rest of the oil and spices for later.) - Season & Wrap Corn:
Place each corn cob on a piece of aluminum foil. Brush generously with the spiced oil mixture. Wrap each cob tightly. Any leftover mixture can be saved for use after baking. - Roast the Corn:
Preheat your oven to 425°F (220°C). Place the wrapped corn on a baking tray and bake for 30 minutes. For a softer texture, you can unwrap, rebrush with reserved oil-spice mix, and continue baking for an additional 20–25 minutes. - Make the Creamy Sauce:
While the corn is roasting, combine the mayonnaise, sour cream or crema, the remaining Cajun spice and smoked paprika, and a pinch of salt and pepper in a bowl. Add lime juice now, or drizzle it over the finished corn later—your choice. - Coat the Corn:
Once the corn is done, allow it to cool for a few minutes. Brush with any remaining oil mixture if desired, then slather each cob generously with the creamy mayo sauce. - Optional Grill Finish:
For added char and texture, transfer the corn to a hot, lightly oiled grill pan. Cook over medium-high heat, rotating to get a nice sear without overcooking. - Garnish & Serve:
Finish by sprinkling crumbled cheese and chopped cilantro over the top. If you like an extra kick, add a dash of chipotle or chili powder. Serve while warm and enjoy!
