Cajun Corn on the Cob
Cajun Corn on the Cob is a bold, flavorful twist on classic roasted corn. Each
ear is coated in a smoky, spicy Cajun seasoning blend, brushed with creamy
sauce, and finished with fresh cilantro, lime, and tangy crumbled cheese.
Whether you’re grilling, baking, or serving it at a backyard BBQ, this recipe
adds a delicious Louisiana-style kick to ordinary corn.
Why You’ll Love This Recipe
- Big, bold Cajun flavors thanks to smoky paprika, garlic, onion, and Cajun spice.
- Simple ingredients and minimal prep time.
- Versatile cooking method — bake, grill, or air-fry.
- Perfect for parties, cookouts, and summer gatherings.
Ingredients
| Ingredient | Amount |
|---|---|
| Corn on the cob, husked | 4 ears |
| Olive oil | 2 tbsp |
| Salt & pepper | To taste |
| Mayonnaise (vegan or regular) | 4 tbsp |
| Sour cream or Mexican crema | 1/3 cup |
| Cajun seasoning | 1 1/2 tsp |
| Smoked paprika | 1 1/2 tsp |
| Onion powder | 1 tsp |
| Garlic powder | 1 tsp |
| Cilantro, chopped | 1 tbsp |
| Feta or cotija cheese, crumbled | 1/2 cup |
| Lime juice | 1 tbsp |
| Chipotle or chili powder (optional) | 1 tsp |
How to Make Cajun Corn on the Cob
Step 1: Prepare the Spice Mixture
In a small bowl, whisk together the olive oil, half of the Cajun seasoning,
half of the smoked paprika, garlic powder, onion powder, salt, and pepper.
This will be your flavorful oil blend for brushing the corn.
It’s perfectly fine if you have extra seasoning oil left — you will use it
later for brushing the corn again for deeper flavor.
Step 2: Season and Wrap the Corn
Place each ear of corn on a sheet of aluminum foil. Brush each cob generously
with the spice-oil mixture, coating all sides thoroughly.
Once brushed, wrap each cob tightly in the foil to create a sealed packet.
Step 3: Bake the Corn
Preheat your oven to 425°F (220°C). Transfer the wrapped cobs
to the oven and bake for 30 minutes.
If you prefer softer, more tender corn, remove the corn after the initial
30 minutes, unwrap slightly, brush again with the leftover seasoning oil,
and return to the oven for another 20–25 minutes.
Step 4: Prepare the Cajun Cream Sauce
In a mixing bowl, combine the mayonnaise, sour cream (or crema), the remaining
Cajun seasoning, smoked paprika, lime juice, and optional chili or chipotle
powder. Mix until smooth and creamy.
Step 5: Coat and Garnish
Once the corn is fully cooked, remove it from the foil. Brush each cob
generously with the Cajun cream sauce while it’s still warm.
Sprinkle with crumbled feta or cotija cheese, fresh cilantro, and a pinch of
extra Cajun spice if desired. Serve immediately with lime wedges for a final
zesty touch.
Tips for Best Results
- For smoky flavor: Grill the corn for 5 minutes after baking.
- For extra heat: Add crushed red pepper or extra chipotle powder.
- For creamier texture: Mix more crema into the sauce.
- For sweeter corn: Add ½ tsp honey or sugar to the sauce.
Serving Suggestions
This Cajun corn pairs wonderfully with:
- BBQ chicken
- Grilled shrimp
- Steak or lamb chops
- Burgers and sandwiches
- Seafood boils or Cajun dishes
Storage
- Refrigerate: Up to 3 days.
- Reheat: Oven or air fryer for best crispiness.
- Freeze: Not recommended (changes texture).
Enjoy this bold, creamy, spicy Cajun Corn on the Cob any day of the week!