Cajun Corn on the Cob is a spicy and flavorful twist on a classic summer favorite. This dish features fresh corn on the cob boiled or grilled until tender, then brushed with a seasoned butter mixture infused with Cajun spices. These spices typically include paprika, garlic powder, onion powder, cayenne pepper, and sometimes a hint of thyme or oregano, creating a zesty and aromatic flavor profile. The buttery Cajun mixture is generously slathered onto the corn, imparting a bold and savory taste with a kick of heat. Garnished with a sprinkle of fresh chopped parsley or green onions for a pop of color, Cajun Corn on the Cob is a deliciously spicy and satisfying side dish that’s perfect for summer cookouts and gatherings.
Ingredients:
4 ears of corn, husked
2 tablespoons of butter
4 tablespoons of mayonnaise (vegan mayo can be used)
1/3 cup of sour cream or Mexican crema
1 1/2 teaspoons of Cajun spice
1 1/2 teaspoons of smoked paprika
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 tablespoon of chopped cilantro
1/2 cup of crumbled feta or cotija cheese
1 tablespoon of lime juice
1 teaspoon of chipotle or chili powder (optional)
Instructions:
Preheat your oven to 425°F.
In a small bowl, whisk together the melted butter, half of the Cajun spice, half of the smoked paprika, garlic powder, onion powder, salt, and pepper.
Place each ear of corn on a piece of foil and brush each ear generously with the oil and spice mixture. Wrap the foil around each ear of corn.
Bake the corn in the oven for 30 minutes. If you prefer your corn to be softer, remove it from the oven after 30 minutes, brush it with more oil and spice mixture, and bake for an additional 20-25 minutes.
While the corn is baking, make the mayo sauce. In a medium bowl, mix together the mayonnaise, sour cream or Mexican crema, the leftover Cajun spice and smoked paprika, lime juice (or squeeze it directly onto the corn later), salt, and pepper to taste.
Once the corn is done baking, let it cool slightly before brushing it with the leftover oil and spice mixture (optional) and then the mayo sauce. If you want a slightly charred effect, transfer the baked corn directly to a lightly greased grill pan and grill until the desired result is achieved.
Top the corn with crumbled feta or cotija cheese, chopped cilantro, and additional Cajun spice if desired.
Serve the Cajun corn on the cob warm and enjoy!
