Spicy and Creamy Cajun Corn on the Cob (Print Version)
Charred sweet corn brushed with smoky Cajun cream, lime, cilantro, and crumbly cotija for a bold 25-minute side.
# Ingredients:
For the corn
01 -
4 ears fresh corn, husked and silk removed
02 -
1 tablespoon olive oil
03 -
1 teaspoon Cajun seasoning
04 -
1/2 teaspoon smoked paprika
05 -
1/4 teaspoon garlic powder
06 -
1/4 teaspoon onion powder
07 -
Salt and black pepper, to taste
For the creamy Cajun topping
08 -
1/4 cup (60 g) mayonnaise
09 -
1/3 cup (80 g) sour cream or Mexican crema
10 -
1 tablespoon fresh lime juice, plus wedges for serving
11 -
1 teaspoon Cajun seasoning, plus more to taste
12 -
1/2 teaspoon smoked paprika
13 -
1 small garlic clove, finely grated
14 -
1/2 cup (55 g) crumbled cotija cheese or feta
15 -
2 tablespoons chopped fresh cilantro
16 -
1/2 teaspoon chipotle powder or chili powder, optional
# Instructions:
01 -
Preheat a grill or grill pan to medium-high heat, about 400°F. Clean and lightly oil the grates.
02 -
Brush the corn with olive oil. Sprinkle with Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper.
03 -
Grill for 10-15 minutes, turning every few minutes, until the kernels are tender and lightly charred in spots.
04 -
While the corn cooks, stir together the mayonnaise, sour cream or crema, lime juice, Cajun seasoning, smoked paprika, and grated garlic until smooth.
05 -
Let the corn cool for 1 minute. Brush the creamy Cajun sauce generously over each cob while the corn is still warm.
06 -
Top with cotija, cilantro, and chipotle powder if using. Serve right away with lime wedges.
# Notes:
01 -
Taste your Cajun seasoning before adding extra salt because blends vary.
02 -
For oven cooking, roast seasoned corn at 425°F for 18-22 minutes, turning once.
03 -
Best served warm, right after the creamy topping is added.