Cajun Corn On The Cob Recipe (Grilled, Baked, or Air Fryer) Recipe

Introduction

Cajun Corn on the Cob is a flavorful twist on a summer classic. Whether baked, grilled, air-fried, or cooked on the stovetop, this recipe features a zesty blend of spices and a creamy mayo sauce topped with crumbled cheese. It’s perfect for adding a kick to your outdoor gatherings or weeknight dinners.

Ingredients

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

Instructions

1. Step 1: In a small bowl, whisk together the olive oil, half of the Cajun spice, half of the paprika, garlic powder, onion powder, salt, and black pepper to taste.
2. Step 2: Place each ear of corn on a piece of foil and brush generously with the oil and spice mixture. Wrap each ear tightly in foil.
3. Step 3: Bake the foil-wrapped corn at 425°F for 30 minutes. For softer corn, remove from the oven, brush with remaining oil mixture, and bake an additional 20-25 minutes until tender.
4. Step 4: While the corn bakes, prepare the creamy sauce by mixing mayonnaise, sour cream, leftover Cajun and paprika spices, lime juice, salt, and pepper in a small bowl.
5. Step 5: Remove corn from the oven and let it cool slightly. Brush with any leftover oil-spice mixture, then coat with the creamy mayo sauce.
6. Step 6: (Optional) For a charred finish without a grill, place the baked corn on a lightly greased grill pan and cook until all sides are slightly charred, being careful not to overcook.
7. Step 7: Before serving, sprinkle chopped cilantro, crumbled feta or cotija cheese, and additional Cajun seasoning over the corn. Serve warm and enjoy!

Tips & Variations

• For extra smoky flavor, add chipotle or chili powder to the mayo sauce or sprinkle on top before serving.
• Try air frying the corn at 400°F for 15-20 minutes for a faster alternative to baking.
• Substitute Mexican crema with Greek yogurt for a tangier sauce.
• If you prefer vegan, use vegan mayonnaise and skip the cheese or use a plant-based alternative.

Storage

Store leftover cooked corn in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warm, then add fresh mayo sauce and toppings for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I grill the corn instead of baking it?

Yes, grilling the corn directly on the grill adds a wonderful charred flavor. Brush the corn with the oil and spice mixture, then grill over medium heat, turning frequently until charred and cooked through.

What if I don’t have Cajun seasoning?

You can make a simple substitute by mixing paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, salt, and black pepper to taste. Adjust the heat level by varying the cayenne pepper.