My sister-in-law made this once and I couldn’t stop eating it
This Cajun Corn On The Cob recipe brings a vibrant, smoky, and zesty kick to a summer classic. Roasted to tender perfection and slathered with a creamy, spiced mayo sauce, then finished with tangy cheese and fresh cilantro, it’s a guaranteed crowd-pleaser.
Ingredients:
For the Corn & Seasoning
Ingredient
Quantity
Corn, husked
4 ears
Olive oil
2 tablespoons
Cajun spice
1 ½ teaspoons
Smoked paprika
1 ½ teaspoons
Onion powder
1 teaspoon
Garlic powder
1 teaspoon
Salt
To taste
Pepper
To taste
For the Creamy Mayo Sauce & Garnish
Ingredient
Quantity
Mayonnaise (vegan optional)
4 tablespoons
Sour cream or Mexican crema
⅓ cup
Lime juice
1 tablespoon
Salt
To taste
Pepper
To taste
Chipotle or chili powder
1 teaspoon (optional)
Cilantro, chopped
1 tablespoon
Feta or Cotija, crumbled
½ cup
Instructions:
Prepare Oil and Spices for Corn: In a small bowl, whisk together the olive oil, half of the Cajun spice, half of the smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, salt, and pepper to taste. It’s fine if you have extra oil-spice mixture left; you can brush the corn with it later, right before applying the mayo sauce.
Season and Wrap Corn: Place each husked ear of corn on a piece of aluminum foil. Generously brush each cob with the prepared oil and spice mixture. Wrap each ear of corn tightly in its piece of foil.
Bake the Corn: Transfer the wrapped corn to the oven and bake for 30 minutes at 425°F (220°C).
For Softer Corn (Optional): If you prefer softer corn, remove it from the oven after 30 minutes, unwrap, brush with more of the oil-spice mixture (if you have extra), re-wrap, and bake for another 20-25 minutes.
Prepare the Mayo Sauce: While the corn is baking, prepare the creamy mayo sauce. In a medium bowl, mix together the mayonnaise, sour cream (or Mexican crema), the remaining Cajun spice, the remaining smoked paprika, lime juice (or you can squeeze it directly on the corn later as needed), salt, and pepper to taste. If using, add the optional chipotle or chili powder to the sauce.
Finish & Serve: Take the corn out from the oven and let it cool slightly (just enough to handle).
Optional: For Charred Corn: If you want slightly charred corn without a grill, transfer the baked corn directly to a lightly greased grill pan over medium-high heat. Grill all sides until you achieve the desired char, being careful not to overcook.
Brush the warm corn generously with the prepared mayo sauce all over each cob.
Top with crumbled feta or Cotija cheese, chopped cilantro, and a final sprinkle of Cajun spice for extra flair.
Enjoy: Serve warm and enjoy your flavorful Cajun Corn On The Cob!
