Spicy Cajun Corn on the Cob: A Flavorful BBQ Side Dish
Ingredients
- 4 ears of corn, husked
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 tablespoons mayonnaise (vegan mayo optional)
- 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)
Preparation
Start by preparing the oil and flavor blend. In a small bowl, whisk together olive oil, a generous portion of the Cajun spice, smoked paprika, garlic powder, onion powder, salt, and pepper to taste. This mixture will infuse the corn with bold, smoky flavors.
Place each ear of corn on a piece of foil and brush liberally with the oil-flavor blend. Wrap the corn tightly in foil to lock in the moisture and flavors.
Preheat your oven to 425°F (220°C) and roast the corn for 30 minutes. For softer corn, remove it after 30 minutes, brush with additional oil-flavor blend, and roast for another 20-25 minutes.
While the corn is roasting, prepare the creamy mayo sauce. In a medium bowl, combine mayonnaise, sour cream (or Mexican crema), the remaining Cajun spice and smoked paprika, lime juice, salt, and pepper. This sauce adds a tangy, spicy kick to the corn.
Once the corn is done roasting, let it cool slightly. Optionally, brush with more oil-flavor blend for extra flavor. Then, generously coat the corn with the mayo sauce. For a charred finish, transfer the corn to a lightly oiled grill pan and grill each side until lightly charred, being careful not to overcook.
Finally, top the corn with crumbled feta or cotija cheese, chopped cilantro, and a sprinkle of Cajun spice. Serve warm and enjoy this irresistible Spicy Cajun Corn on the Cob at your next BBQ or family gathering!
