Ingredients:
- 4 ears of corn, husked
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 4 tablespoons of mayonnaise (vegan mayo can be used)
- 1/3 cup of sour cream or Mexican cream
- 1 1/2 teaspoons of Cajun spice
- 1 1/2 teaspoons of smoked paprika
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 tablespoon of chopped cilantro
- 1/2 cup of crumbled feta or Scotia cheese
- 1 tablespoon of lime juice
- 1 teaspoon of chipotle or chili powder (optional)
Instructions:
- Oil and Spice Mixture: In a small bowl, whisk together 2 tablespoons of olive oil, half of the Cajun spice, half of the paprika spice, garlic and onion powder, and salt and pepper to taste. It’s okay if you have extra oil-spice mixture left; you can use it later to brush the corn right before applying the mayo sauce.
- Preparing the Corn: Place each ear of corn on a piece of foil. Generously brush each corn with the oil-spice mixture. Wrap each ear of corn in the foil.
- Baking the Corn: Transfer the corn to the oven and bake for 30 minutes at 425°F (218°C). If you prefer the corn to be softer, remove it from the oven after 30 minutes, brush it with more of the oil-spice mixture, and bake for an additional 20–25 minutes.
- Making the Mayo Sauce: While the Cajun corn on the cob is baking, prepare the mayo sauce. In a medium bowl, mix 4 tablespoons of mayonnaise, 1/3 cup of sour cream, the remaining Cajun and paprika spices, lime juice (or squeeze it directly onto the corn as needed), and salt and pepper to taste.
- Final Touches: Once you’ve taken the corn out of the oven, let it cool slightly. Optionally, brush it with the remaining oil-spice mixture. Finally, apply the mayo sauce all over the corn. If you want to give the corn a slight char without using a grill, you can use a grill pan. Transfer the baked corn directly to a lightly greased grill pan and grill on all sides until you achieve the desired result; be cautious not to overcook.
- Garnish and Serve: Top the corn with crumbled feta or Scotia cheese, chopped cilantro, and a sprinkle of Cajun spice. Serve the Cajun Corn On the Cob while it’s still warm. Enjoy!