Cajun-Style Corn On The Cob
Ingredients:
- 4 ears of husked corn
- 2 tablespoons of olive oil
- Salt and pepper, to taste
- 4 tablespoons of mayonnaise (vegan mayo can be used)
- ⅓ cup of sour cream or Mexican crema
- 1 ½ teaspoons of Cajun spice
- 1 ½ teaspoons of smoked paprika
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 tablespoon of chopped cilantro
- ½ cup of crumbled feta or cotija cheese
- 1 tablespoon of lime juice
- 1 teaspoon of chipotle or chili powder (optional)
Instructions:
- Oil and spice mixture: In a small bowl, whisk together olive oil, half of the Cajun spice, half of the smoked paprika, garlic and onion powder, and salt and pepper to taste. Reserve some of this mixture for brushing the corn later.
- Preheat the oven: Preheat the oven to 425°F (220°C). Place each ear of corn on a piece of foil and generously brush each cob with the oil-spice mixture. Wrap each corn cob tightly in foil.
- Bake the corn: Bake the corn in the preheated oven for 30 minutes. If you prefer softer corn, remove it from the oven after 30 minutes, brush it with more of the oil-spice mixture, and bake for an additional 20-25 minutes.
- Prepare the mayo sauce: While the corn is baking, prepare the mayo sauce. In a medium bowl, mix together the mayonnaise, sour cream, remaining Cajun spice, remaining smoked paprika, lime juice, and salt and pepper to taste.
- Coat the corn: Once the corn is done baking, let it cool slightly before brushing it with any remaining oil-spice mixture. Then, coat each cob with the mayo sauce.
- Grill (optional): For a slightly charred effect, you can use a grill pan. Simply transfer the baked corn to a lightly greased grill pan and grill each side until desired char marks appear. Be careful not to overcook.
- Final touches: Finish by topping the corn with crumbled feta or cotija cheese, chopped cilantro, and additional Cajun spice if desired.
- Serve: Serve the Cajun-style corn on the cob warm and enjoy!
