Cajun Corn On The Cob

Cajun Corn On The Cob

Cajun Corn On The Cob



4 shelled corn
2 tablespoons olive oil
Salt and pepper to taste
4 tablespoons mayonnaise (I used vegan mayonnaise)
1/3 cup sour cream or Mexican crema
1 1/2 teaspoon Cajun seasoning
Smoked paprika 1 1/2 teaspoons
onion powder 1 teaspoon
garlic powder 1 teaspoon
chopped cilantro 1 tablespoon
crumbled feta or cotija 1/2 cup
lime juice 1 tablespoon
chipotle or chili powder (optional) 1 teaspoon

Cajun Corn On The CobCajun Corn On The Cob


Oils and Spices. In a small bowl, combine olive oil, half of the Cajun seasoning, half of the paprika seasoning, garlic and onion powder, salt, and pepper.
It’s okay if some of the oil and spice mixture remains. You can brush the mayonnaise later on just before brushing the corn. Place each ear of corn on the foil. Brush each corn generously with the mixture. Wrap in foil.
Place the corn in the oven and bake at 200°C (425°F) for 30 minutes. If you want the corn to be softer, remove it from the oven after 30 minutes, brush it with more oil and spice mixture and bake for another 20-25 minutes.
While the Cajun corn on the cob is roasting, make the mayo sauce. In a medium bowl, combine mayonnaise, sour cream, remaining Cajun and paprika, lime juice (or squeeze directly onto corn later if desired), salt, and pepper to taste.
Remove the corn from the oven and let it cool slightly before brushing with the remaining oil mixture (optional) and finally brushing the mayonnaise mixture all over the corn. (If you want to lightly char the corn without using a grill, a grill pan is a good option. Place the grilled corn directly on a lightly oiled grill pan and sear it on all sides until you get the desired result (but not on the grill). Too much!).)).
Top with crumbled feta or cotija cheese, chopped cilantro, and Cajun seasoning. Serve warm

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