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Cajun Corn On The Cob brings a new level of excitement to this summer staple with a burst of smoky heat and creamy toppings. I reach for this recipe whenever I want to serve something a little different that people will remember. Every bite gives you that satisfying mix of spice and tang, crowned with crumbled cheese and fresh herbs—perfect for a backyard get-together or a simple family dinner.
Even my spice-cautious friends love this corn when I dial the heat down just a bit. I first made this at a summer block party and now it disappears before anything else hits the table.
Ingredients
- Fresh corn on the cob: Sweet juicy corn is best when in season look for bright green husks and plump kernels
- Olive oil: Helps the spices adhere and adds richness use a fresh fruity oil if possible
- Salt and black pepper: Foundation for seasoning always taste as you go
- Mayonnaise: Makes the creamy sauce base you can use vegan mayo if needed
- Sour cream or Mexican crema: Adds tang and helps smooth out the heat Mexican crema brings great authenticity
- Cajun spice blend: The star for smoky and peppery depth use a blend with quality paprika
- Smoked paprika: Boosts the smokiness even more Spanish smoked paprika gives best flavor
- Onion powder and garlic powder: Both boost savory notes make sure your powders are fresh for most impact
- Cilantro: Sprinkled on at the end for a burst of herbal flavor pick bunches that look bright and perky
- Feta or cotija cheese: Both bring salty creaminess cotija is a classic Mexican choice
- Lime juice: Fresh lime cuts through the richness and lifts every bite
- Chipotle or chili powder: Optional for extra heat or smokiness add to your preference
Step-by-Step Instructions
- Preparing the Spice Mixture:
- Whisk together the olive oil with half the Cajun spice blend half the smoked paprika plus garlic powder onion powder salt and pepper until fully combined The mixture should smell fragrant and look deep red Set aside the rest of the spices for later
- Seasoning and Wrapping the Corn:
- Lay each corn cob on a large sheet of foil With a pastry brush coat each cob generously with the oil and spice mixture Make sure to reach into all the crevices Wrap each cob tightly in foil so they can steam and absorb the flavor
- Baking the Corn:
- Arrange wrapped corn cobs on the center rack of a hot oven at four hundred twenty five degrees Fahrenheit Bake for thirty minutes for tender corn After thirty minutes if you want it even softer carefully open the foil brush with extra spice oil and bake uncovered for twenty more minutes
- Mixing the Creamy Sauce:
- While the corn bakes stir together mayonnaise sour cream remaining Cajun spice smoked paprika lime juice plus a pinch of salt and pepper Mix until completely smooth and set aside This sauce brings everything together so taste and adjust seasoning as you mix
- Finishing and Garnishing:
- Once baked and slightly cooled carefully unwrap the corn If you like extra char brush ears with more olive oil and quickly roll them on a hot grill pan until you see light golden spots Now slather with the creamy sauce sprinkle generously with crumbled cotija or feta cheese and scatter chopped cilantro over top A sprinkle of chipotle is perfect for those who want extra heat
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The smoked paprika is always my personal favorite ingredient You smell it as soon as you pop the foil and it brings memories of campfires and family cookouts My kids cannot get enough of the cheese on top and always ask for extra
Storage Tips
Store any leftover Cajun corn in an airtight container in the refrigerator The corn keeps for up to three days and you can reheat it in the oven or cut the kernels off and toss them into salads for a flavorful boost. If you have extra sauce keep it in a separate bowl to freshly dress each ear before serving.
Ingredient Substitutions
You can switch out cotija for crumbly feta or queso fresco if you cannot find cotija. Vegan mayo and plant-based sour cream work just as well if you avoid dairy. Chipotle powder can be swapped for regular chili powder or even a dusting of smoked paprika if you want less heat.
Serving Suggestions
Serve Cajun corn alongside grilled meats burgers or barbecue classics or even as a centerpiece for a vegetarian meal with fresh salads. At parties I pile up small cut pieces on a serving platter with lime wedges for squeezing and a bowl of extra sauce for dunking.
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Cultural Roots of Cajun Corn
This recipe is inspired by classic elote or Mexican street corn but with a Louisiana spin. The Cajun spice blend brings the flavors of the American South and the creamy topping is a nod to the rich street food traditions from Central America. Sharing this corn feels like creating a small summer festival in your own kitchen.
Recipe FAQs
- → How do I adjust the spiciness of Cajun corn?
Start with less Cajun spice or omit the optional chipotle powder to keep it milder. Add more seasoning for extra heat.
- → Can I grill instead of baking?
Yes, grilling adds a delicious char. Brush cobs with the spice mix and grill over medium heat, turning until evenly crisped.
- → What cheese works best with Cajun corn?
Feta or cotija cheese both add creamy, salty notes. Use whichever you prefer for taste and texture.
- → Is there a vegan option for this dish?
Substitute vegan mayo and a plant-based sour cream or crema for a fully dairy-free and vegan version.
- → How should I serve Cajun corn at a gathering?
Serve hot, garnished with cheese and cilantro. Provide lime wedges for guests to squeeze over the corn.