This Cajun Corn on the Cob brings a burst of bold, smoky, and zesty flavors to a summer classic. Roasted to tender perfection and then slathered with a creamy, spiced mayo-sour cream mixture and crumbled cheese, it’s a vibrant and delicious side dish that’s sure to impress.

Cajun Corn On The Cob

Ingredients:

Instructions:

1. Prepare Oil and Spices for Roasting: In a small bowl, whisk together 1 tablespoon of olive oil, ¾ teaspoon of Cajun spice, ¾ teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and salt and pepper to taste. (You’ll reserve some olive oil and spices for later steps).
2. Coat and Wrap Corn: Place each husked corn cob on a piece of aluminum foil. Brush each corn generously with the prepared oil-spice mixture. Wrap each cob tightly in foil. (It’s fine if you have extra oil-spice mixture left; you can brush the corn later, right before brushing with the mayo sauce.)
3. Bake Corn: Transfer the wrapped corn to the oven, preheated to 425°F (220°C). Bake for 30 minutes. If you prefer the corn to be softer, remove it from the oven after 30 minutes, brush it with more of the reserved oil-spice mixture, and bake for another 20-25 minutes.
4. Prepare Mayo Sauce: While the Cajun corn on the cob is baking, prepare the mayo sauce. In a medium bowl, mix together the mayonnaise, sour cream (or Mexican crema), the remaining ¾ teaspoon of Cajun spice, the remaining ¾ teaspoon of smoked paprika, and salt and pepper to taste. If desired, you can add the 1 tablespoon of lime juice directly to this mixture now, or squeeze it over the corn later as needed.
5. Finish Corn & Serve: Take the corn out from the oven. Let it cool slightly. If desired, brush with any leftover oil mixture (this step is optional but adds more flavor). Finally, generously brush the prepared mayo mix all over each corn cob.
   • (Optional Charring): If you want to get the corn slightly charred without using a grill, a grill pan is a great option here. Transfer the baked corn directly to a lightly greased grill pan over medium-high heat and let all sides grill until the desired charring is achieved, being careful not to overcook it.
6. Garnish and Serve: Top the finished corn with crumbled feta or Cotija cheese, chopped cilantro, and an optional sprinkle of chipotle or chili powder. Serve warm.