Introduction

This Cajun Corn on the Cob recipe brings a flavorful twist to a classic summer favorite. You can prepare it baked, grilled, air fried, or on the stovetop, then enjoy it slathered with a creamy, spiced mayo sauce and topped with crumbled cheese. It’s perfect for warm-weather gatherings or a tasty side any time of year.

Four grilled corn cobs are laid side by side on crumpled parchment paper on a white marbled surface. Each cob has a bright golden yellow color with distinct charred black spots that show it is grilled. The corn is sprinkled with white crumbly cheese and finely chopped green herbs, adding texture and color contrast against the yellow kernels. A few lime wedges and sprigs of fresh green parsley are blurred in the background, adding freshness to the scene. The photo highlights the rough texture of the corn kernels and the soft, powdery cheese. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ears of corn (husked)

2 tablespoons olive oil

Salt and black pepper to taste

4 tablespoons mayonnaise (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

Step 1: 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 black pepper to taste.

Step 2: Place each ear of corn on a piece of foil and brush generously with the oil and spice mixture. Wrap the corn in the foil. Save any leftover oil mixture for later.

Step 3: Bake the wrapped corn at 425°F for 30 minutes. For softer kernels, brush the corn with the remaining oil mixture and bake for an additional 20-25 minutes until tender.

Step 4: While the corn bakes, prepare the creamy Cajun sauce by mixing mayonnaise, sour cream, the remaining Cajun spice and paprika, lime juice, salt, and pepper in a small bowl.

Step 5: Remove the corn from the oven and let it cool slightly. Unwrap and brush with the leftover oil mixture if desired, then coat the corn evenly with the creamy sauce.

Step 6: (Optional) For a lightly charred finish without a grill, heat a grill pan lightly greased and cook the sauce-coated corn on all sides until char marks appear. Avoid overcooking.

Step 7: Before serving, sprinkle with chopped cilantro, crumbled feta or cotija cheese, and additional Cajun seasoning if you like. Serve warm and enjoy!

Tips & Variations

Use vegan mayonnaise and sour cream alternatives for a plant-based version.

Add extra lime juice for a brighter, tangier flavor.

Try mixing in chipotle powder for a smoky heat boost.

For air fryer preparation, cook the corn at 400°F for about 15-20 minutes, flipping halfway through.

If grilling outdoors, skip the foil wrapping and grill the corn directly for a smoky char.

FAQs

Can I use frozen corn for this recipe?

Fresh corn works best for grilling and baking to get the right texture and flavor, but you can use frozen corn on the cob if thawed completely and patted dry. Cooking times may vary slightly.

Is this recipe spicy?

The spiciness can be adjusted to your preference by altering the amount of Cajun spice and chili powder. For a milder version, use less spice or omit the chili powder altogether.