Ingredients:
- 4 ears of corn, husked
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 tablespoons mayonnaise (you can use vegan mayo)
- ⅓ cup sour cream or Mexican crema
- 1 ½ teaspoons Cajun spice
- 1 ½ teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon chopped cilantro
- ½ cup crumbled feta or cotija cheese
- 1 tablespoon lime juice
- 1 teaspoon chipotle or chili powder (optional)
Instructions:
- Preheat the oven to 425°F (220°C).
- In a small bowl, whisk together the olive oil, half of the Cajun spice, half of the smoked paprika, garlic powder, onion powder, salt, and pepper.
- Brush each ear of corn generously with the oil-spice mixture. Wrap each corn cob in foil.
- Place the wrapped corn on a baking sheet and transfer to the oven. Bake for 30 minutes.
- While the corn is baking, prepare the mayo sauce. In a medium bowl, mix together the mayonnaise, sour cream or Mexican crema, remaining Cajun spice, remaining smoked paprika, lime juice, salt, and pepper.
- After 30 minutes, remove the corn from the oven. Carefully unwrap the foil.
- Brush the corn with any leftover oil-spice mixture, if desired. Then, generously brush the mayo sauce all over the corn.
- Optionally, if you want a slightly charred effect, you can transfer the baked corn directly to a lightly greased grill pan and grill each side until desired char is achieved. Be careful not to overcook.
- Once done, top the corn with crumbled feta or cotija cheese, chopped cilantro, and a sprinkle of Cajun spice.
- Serve the Cajun corn on the cob warm and enjoy the delicious flavors!
These Cajun corn on the cob are perfect as a side dish for any barbecue or summer gathering. Enjoy
Looks and sounds delicious . My husband would probably d say to spicy because he’s not into hot very much but I would love. Will give it a try soon.