This Cajun Corn On The Cob transforms simple sweet corn into a flavor-packed side dish that brings the authentic taste of Louisiana street food to your dinner table. With layers of bold spices, creamy toppings, and a perfect balance of heat and tang, this recipe elevates corn from ordinary to extraordinary.
Ingredients
For the Cajun Spice Coating
- 4 large ears of fresh corn, husks removed
- 60ml (¼ cup) olive oil
- 2 teaspoons (10g) Cajun seasoning blend
- 1 teaspoon (3g) garlic powder
- 1 teaspoon (5g) smoked paprika
- ½ teaspoon (2g) onion powder
- ½ teaspoon (1g) cayenne pepper (adjust to taste)
- 1 teaspoon (5g) salt
- ½ teaspoon (1g) black pepper
For the Creamy Cajun Sauce
- 120ml (½ cup) mayonnaise
- 60ml (¼ cup) sour cream
- 2 tablespoons (30ml) fresh lime juice
- 1 teaspoon (5g) Cajun seasoning
- ½ teaspoon (1g) garlic powder
- ¼ teaspoon (0.5g) cayenne pepper
- 1 tablespoon fresh lime zest
For the Toppings
- 100g (¾ cup) crumbled feta cheese
- 60g (½ cup) fresh cilantro, finely chopped
- 2 limes, cut into wedges
- 1 teaspoon (2g) chili powder for dusting
- 30g (¼ cup) grated Parmesan cheese (optional)
- Hot sauce for serving
Optional Garnishes
- Chopped green onions
- Crumbled bacon bits
- Jalapeño slices
- Mexican crema or Greek yogurt
Step-by-Step Instructions
Prepare the Corn for Roasting
Preheat your oven to 220°C (425°F). Remove all husks and silk from the corn ears, then rinse under cold water and pat completely dry with paper towels. This ensures the seasoning adheres properly and prevents steaming during cooking.
Create the Cajun Spice Mixture
In a small bowl, combine the olive oil with Cajun seasoning, garlic powder, smoked paprika, onion powder, cayenne pepper, salt, and black pepper. Whisk thoroughly until the mixture forms a smooth paste. The oil will help the spices stick to the corn and prevent burning during roasting.
Season and Wrap the Corn
Using a pastry brush or your hands, generously coat each ear of corn with the spiced oil mixture, ensuring every kernel is covered. Roll each seasoned ear individually in heavy-duty aluminum foil, sealing the edges tightly to create steam packets. This method ensures even cooking and prevents the spices from burning.
Roast the Corn
Place the foil-wrapped corn directly on the oven rack or on a baking sheet. Roast for 30-35 minutes for tender corn, or up to 45-55 minutes if you prefer a more caramelized, slightly charred flavor. The corn is done when kernels are tender when pierced with a fork.
Prepare the Creamy Cajun Sauce
While the corn roasts, combine mayonnaise, sour cream, lime juice, lime zest, Cajun seasoning, garlic powder, and cayenne pepper in a medium bowl. Whisk until smooth and creamy. Taste and adjust seasoning, adding more lime juice for tang or cayenne for heat. Refrigerate until ready to use.
Optional Grilling Step
For additional smoky flavor, carefully unwrap the roasted corn and place on a preheated grill over medium-high heat. Grill for 3-5 minutes, turning frequently, until light char marks appear. This step adds authentic street food flavor and appealing grill marks.
Apply the Creamy Coating
Using a pastry brush or spoon, generously coat each ear of corn with the prepared creamy Cajun sauce. Don’t be shy with the coating – this is what makes the dish truly special and helps the toppings adhere.
Add the Final Toppings
Immediately roll or sprinkle each sauced ear with crumbled feta cheese, ensuring it sticks to the creamy coating. Generously sprinkle with fresh chopped cilantro and dust lightly with chili powder for color and extra heat.
Serve and Enjoy
Arrange the finished corn on a serving platter with lime wedges and provide small bowls of extra sauce, cheese, and hot sauce for individual customization. Serve immediately while hot for the best flavor experience.
Nutritional Information and Timing
Prep Time: 15 minutes
Cook Time: 35-55 minutes
Grill Time: 5 minutes (optional)
Total Time: 55-75 minutes
Serves: 4 people
Per Serving:
- Calories: 285
- Protein: 8g
- Carbohydrates: 22g
- Fat: 20g
- Fiber: 3g
- Sodium: 580mg
- Vitamin C: 15% DV
- Folate: 12% DV
Recipe Variations and Substitutions
Spice Level Adjustments
Create a mild version by reducing cayenne pepper to ¼ teaspoon and using sweet paprika instead of smoked. For extra heat, add diced jalapeños to the creamy sauce or dust with ghost pepper seasoning.
Cheese Alternatives
Substitute feta with cotija cheese for authentic Mexican street corn flavor, or use sharp cheddar for a more familiar taste. Goat cheese provides a creamy, tangy alternative that pairs beautifully with the Cajun spices.
Sauce Variations
Replace the mayo-sour cream base with Greek yogurt for a lighter option, or use Mexican crema for authentic street food flavor. Adding chipotle peppers in adobo creates a smoky, complex heat profile.
Cooking Method Alternatives
This corn can be prepared entirely on the grill by wrapping in foil and cooking over medium heat for 15-20 minutes, turning occasionally. For stovetop preparation, steam in a large pot with a steamer basket for 10-12 minutes.
Make-Ahead and Storage Tips
The spice mixture can be prepared up to one week in advance and stored in an airtight container. The creamy sauce keeps in the refrigerator for up to 5 days and actually improves in flavor as the spices meld.
Corn can be partially cooked earlier in the day and finished on the grill just before serving. This method is perfect for entertaining and ensures hot, fresh corn for guests.
Frequently Asked Questions
Can I use frozen corn for this recipe? Fresh corn provides the best texture and flavor, but frozen corn on the cob can work in a pinch. Thaw completely and pat dry before seasoning. Reduce cooking time by 10-15 minutes since frozen corn is partially cooked.
What if I don’t have Cajun seasoning? Make your own by combining 1 tablespoon paprika, 1 teaspoon each of garlic powder, onion powder, and dried oregano, ½ teaspoon each of dried thyme and cayenne pepper, and ¼ teaspoon each of black pepper and white pepper.
How do I know when the corn is perfectly cooked? Properly cooked corn kernels should be tender when pierced with a fork but still have a slight bite. Overcooked corn becomes mushy and loses its sweet flavor. Start checking at the minimum cooking time.
Can I make this dish dairy-free? Absolutely! Replace the feta cheese with nutritional yeast or dairy-free cheese alternatives. Substitute the sour cream with coconut cream or dairy-free yogurt. The flavor will be slightly different but equally delicious.
What’s the best way to eat this messy but delicious corn? Provide plenty of napkins and wet wipes! Some people prefer to cut the kernels off the cob after adding toppings, while others embrace the messy handheld experience. Both methods work perfectly.
This Cajun Corn On The Cob brings the vibrant flavors of New Orleans street food to your backyard barbecue or family dinner table. The combination of smoky spices, creamy sauce, and tangy toppings creates a multi-layered flavor experience that transforms humble corn into a memorable side dish. Whether served at summer cookouts, tailgate parties, or casual weeknight dinners, this recipe consistently delivers the kind of bold, satisfying flavors that keep everyone coming back for more.