Description

Learn how to make flavorful Cajun Corn on the Cob using multiple cooking methods including baking, grilling, air frying, and stovetop. This recipe features husked corn brushed with a zesty olive oil and spice blend, baked to tender perfection, then slathered in a creamy Cajun-mayo sauce and topped with tangy cotija or feta cheese. It’s a perfect side for summer parties or any casual meal.

Ingredients

Scale

Corn and Spice Mixture

4 ears of corn (husked)
2 tablespoons olive oil
Salt and black pepper to taste
1 ½ teaspoons Cajun spice (divided)
1 ½ teaspoons smoked paprika (divided)
1 teaspoon onion powder
1 teaspoon garlic powder

Creamy Sauce

4 tablespoons mayonnaise (vegan mayo recommended)
⅓ cup sour cream or Mexican crema
1 tablespoon lime juice
Salt and black pepper to taste
1 teaspoon chipotle or chili powder (optional)

Toppings

1 tablespoon chopped cilantro
½ cup crumbled feta or cotija cheese

Instructions

Prepare the oil and spice mixture. In a small bowl, whisk together olive oil, half of the Cajun spice, half of the smoked paprika, onion powder, garlic powder, salt, and black pepper until well combined.
Brush and wrap the corn. Place each husked ear of corn on a piece of foil. Generously brush each cob with the oil and spice mix. Wrap each cob tightly in the foil. If there’s leftover oil and spice mixture, reserve it for later use.
Bake the corn. Preheat oven to 425°F (218°C). Bake the foil-wrapped corn for 30 minutes. For softer kernels, uncover and brush with reserved oil mixture, then bake for an additional 20-25 minutes until tender.
Make the creamy Cajun mayo sauce. While corn is baking, combine mayonnaise, sour cream or Mexican crema, remaining Cajun spice and smoked paprika, lime juice, salt, pepper, and optional chipotle or chili powder in a small bowl. Mix well.
Finish the corn. Remove corn from oven and unwrap carefully. Let cool slightly. Brush with any leftover oil mixture and spread the creamy mayo sauce all over each ear.
Optional grilling step. To add a charred flavor without an outdoor grill, heat a lightly greased grill pan on medium-high heat. Grill the sauce-coated corn on all sides until lightly charred, taking care not to overcook.
Garnish and serve. Sprinkle chopped cilantro and crumbled feta or cotija cheese generously on top. Add extra Cajun seasoning if desired. Serve warm and enjoy!

Notes

You can also cook the corn by air frying or boiling on the stovetop following similar seasoning and sauce steps.
For vegan options, use vegan mayo and sour cream substitutes.
Adjust the amount of Cajun spice to make it milder or hotter according to your preference.
Grilling after baking adds a nice smoky char but is optional.
If you don’t have Mexican crema, sour cream makes a suitable alternative.
Leftover sauce works great as a dip for chips or vegetables.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Baking
Cuisine: American, Cajun

Keywords: Cajun corn on the cob, baked corn, grilled corn, spicy corn, Cajun spice, creamy corn sauce, summer side dish