CAJUN CORN ON THE COB

There’s something undeniably magical about summer, and to me, nothing captures its essence quite like biting into a perfectly cooked cob of corn. This Cajun Corn on the Cob recipe brings together the sweetness of corn with a zesty, creamy sauce and a sprinkle of cheese for an irresistible treat. Whether you’re hosting a summer barbecue or just craving a unique side dish, this recipe is sure to become a favorite.

Why You’ll Love This Recipe

This Cajun Corn on the Cob is not just another corn recipe. It’s a vibrant, flavorful dish that promises to elevate your summer dining experience. Here’s why you’ll love it:

• Easy to prepare: With straightforward steps, this corn dish is perfect for cooks of all levels.
• Versatile cooking methods: Whether you prefer baking, grilling, or boiling, this recipe adapts to your kitchen setup.
• Bold flavors: The combination of spices, creamy mayo sauce, and salty cheese creates an unforgettable taste.

Kitchen Equipment You’ll Need

• Oven or grill
• Foil
• Small and medium bowls
• Basting brush
• Grill pan (optional for charring)

Ingredients

• 4 ears of corn (husked)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 tablespoons mayonnaise (I used 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 cilantro, chopped
• ½ cup feta or cotija cheese, crumbled
• 1 tablespoon lime juice
• 1 teaspoon chipotle or chili powder (optional)

Step-by-Step Instructions

1. Oil and spices. In a small bowl, whisk together olive oil, half of the cajun spice, half of the paprika, garlic powder, onion powder, salt, and pepper.
2. Place each cob on a piece of foil. Brush each corn generously with the mixture. Wrap in foil. You can save any extra oil-spice mixture for later use before applying the mayo sauce.
3. Transfer the corn to the oven and bake for 30 minutes at 425°F. For softer corn, remove after 30 minutes, brush with more oil-spice mixture, and bake for an additional 20-25 minutes.
4. While the corn is baking, prepare the mayo sauce. In a medium bowl, combine mayo, sour cream, the remaining cajun and paprika spices, lime juice, salt, and pepper.
5. After baking, let the corn cool slightly, then brush with any leftover oil mixture (optional) and generously apply the mayo mix. For a slightly charred effect, use a grill pan to grill all sides of the corn until you achieve the desired result, being careful not to overcook.
6. Top with crumbled feta or cotija cheese, chopped cilantro, and a sprinkle of cajun spice. Serve warm and enjoy!

Tips for Success

• Ensure the corn is well-coated with the oil-spice mixture for maximum flavor.
• If grilling, keep a close eye to prevent charring.
• Adjust the spice level by adding more or less cajun or chipotle powder to suit your taste.

Additional Tips or Variations

• For a vegan version, use vegan sour cream and omit the cheese or use a plant-based alternative.
• Experiment with different cheeses like Parmesan or goat cheese for a unique twist.

Nutritional Highlights (Per Serving)

While the exact nutritional values will vary, this corn dish offers a delightful balance of healthy fats from olive oil, a source of protein from cheese, and essential vitamins from the corn itself.

Frequently Asked Questions (FAQ)

Can I use frozen corn? Yes, but fresh corn will give you the best flavor and texture.

What if I don’t have a grill pan? You can still achieve a slight char by placing the corn under the broiler for a few minutes.

How should I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave.

Conclusion

This Cajun Corn on the Cob recipe is a true celebration of summer flavors and is sure to impress your family and friends. Give it a try and let the bold, spicy flavors enhance your next meal. Don’t forget to share your experiences and any creative variations you come up with!