Cajun Corn On The Cob

Cajun Corn On The Cob new york times recipes





  • 4 husked corn ears
  • a teaspoon of olive oil, salt, and pepper, as desired
  • I used vegan mayo in place of the 4 tablespoons
  • 1/3 cup Mexican crema or sour cream
  • Cajun spice, 1 1/2 teaspoon
  • smoked paprika, 1 1/2 teaspoon
  • 1 teaspoon of powdered onion
  • 1 teaspoon of powdered garlic
  • 1 tablespoon chopped cilantro
  • 12 cup crumbled feta or cotija
  • a teaspoon of lime juice
  • optional 1 teaspoon of chipotle or chili powder

How To Make Cajun Corn On The Cob

spices and oil. Olive oil, half of the cajun spice, half of the paprika spice, garlic powder, onion powder, salt, and pepper to taste should all be combined in a small bowl.
If you have any leftover oil-spice combination, it’s okay to brush the corn with it later, just before brushing it with mayonnaise.Put a piece of foil between each corncob. Apply a large amount of the mixture to each corn. Cover in foil.

Place the corn in the oven and bake at 425 F for 30 minutes. If you prefer your corn to be softer, bake it for an additional 20 to 25 minutes after taking it out of the oven after 30 minutes.

Make the mayo sauce while the cajun corn on the cob bakes. Mix mayo, sour cream, lime juice (or squeeze it afterwards straight on the corn as needed), leftover cajun and paprika, and salt and pepper to taste in a medium bowl.

Remove the corn from the oven, allow it cool slightly, brush with any remaining oil mixture (optional), and then cover with mayo mixture. (Using a grill pan would be a wonderful alternative if you want to slightly brown the corn without using a grill in this situation. Transfer the baked corn right away to a grill pan that has been lightly coated, and grill it on all sides until the desired doneness (but don’t overcook it!).
Add feta or cotija cheese crumbles, chopped cilantro, and cajun seasoning on top. Serve warm

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