Super flavorful, tender, juicy, and topped with creamy Cajun mayo and cheese.
Ingredients
Corn + Spice Oil
- 4 ears of corn, husked
- 2 tbsp olive oil
- Salt & pepper, to taste
- 1 ½ tsp Cajun spice
- 1 ½ tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
Creamy Mayo Sauce
- 4 tbsp mayonnaise (vegan mayo works)
- ⅓ cup sour cream or Mexican crema
- Remaining Cajun spice & smoked paprika
- 1 tbsp lime juice (or squeeze directly on corn later)
- Salt & pepper, to taste
Toppings
- ½ cup feta or cotija cheese, crumbled
- 1 tbsp cilantro, chopped
- 1 tsp chipotle or chili powder (optional)
Instructions
1. Make the spice oil
- In a small bowl, mix:
- Olive oil
- HALF of the Cajun spice
- HALF of the smoked paprika
- Garlic powder
- Onion powder
- Salt & pepper
- Place each ear of corn on a piece of foil.
- Brush the corn generously with the spice oil.
- Wrap each cob tightly in the foil.
2. Cook the Corn (Oven Version)
Oven Roasting:
- Bake at 425°F (220°C) for 30 minutes.
- For softer corn: unwrap, brush with more spice oil, and bake 20–25 minutes more.
Grill Version:
- Grill foil-wrapped corn over medium heat for 20–25 minutes, turning occasionally.
3. Make the creamy mayo sauce
While the corn cooks, mix together:
- Mayo
- Sour cream or crema
- Remaining Cajun spice + paprika
- Lime juice
- Salt & pepper
4. Finish & Serve
- Remove corn from the oven and let cool slightly.
- Brush lightly with any leftover spice oil (optional).
- Brush generously with the mayo sauce.
- For a charred finish without a grill:
- Place the coated corn on a lightly oiled grill pan and char on all sides (don’t overcook).
- Top with:
- Crumbled feta or cotija
- Chopped cilantro
- A sprinkle of Cajun spice or chili powder
Serve warm and enjoy!
