Bold, smoky, and irresistibly creamy, Cajun Corn on the Cob is the perfect side dish when you want to add a flavorful kick to your meal. Inspired by the flavors of Mexican street corn and elevated with a spicy Cajun twist, this oven-roasted version packs a punch with every bite. Wrapped in foil and baked until tender, each ear is coated in a zesty mayo-sour cream sauce, then finished with a sprinkle of crumbled feta (or cotija), cilantro, and lime juice. Whether it’s a backyard cookout or weeknight dinner, this dish brings serious flavor and comfort to the table.
Why You’ll Love This Recipe
• Easy Oven-Roasting – No Grill Required
Skip the grill and still get perfectly tender, flavorful corn. Oven-baking in foil makes prep and cleanup a breeze.
• Spicy, Creamy, and Tangy
A mayo-sour cream blend mixed with Cajun seasoning, lime juice, and smoked paprika creates a rich coating with just the right amount of heat and zest.
• Customizable Heat Level
Add more (or less) Cajun or chipotle powder to adjust the spice level to your liking—mild to fiery, your call!
• Crowd-Pleaser for BBQs or Weeknight Sides
This recipe is perfect for summer cookouts or as a flavorful twist on a classic side dish. It goes great with grilled meats, tacos, or southern favorites.
• Cheesy, Herby Finish
Topped with crumbled feta or cotija and fresh cilantro, it offers creamy, salty, and fresh flavors in every bite.
Ingredients
- 4 ears of corn, husked
- 2 tbsp olive oil
- Salt and pepper, to taste
- 4 tbsp mayonnaise (regular or vegan)
- ⅓ cup sour cream (or Mexican crema)
- 1½ tsp Cajun spice
- 1½ tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp cilantro, chopped
- ½ cup feta or cotija cheese, crumbled
- 1 tbsp lime juice
- 1 tsp chipotle or chili powder (optional, for extra heat)
Instructions
1. Preheat & Prep
Preheat oven to 425°F (220°C). Husk the corn and set aside. Cut 4 large sheets of foil, one for each cob.
2. Make the Oil-Spice Mixture
In a small bowl, whisk together:
- Olive oil
- ½ of the Cajun spice and smoked paprika
- Garlic powder
- Onion powder
- Salt and pepper to taste
3. Coat the Corn
Place each ear of corn on a foil sheet. Generously brush with the oil-spice mixture. Wrap tightly in foil and place on a baking sheet.
4. Bake the Corn
Bake for 30 minutes. For softer corn, unwrap, brush again with the remaining oil mixture, and return to the oven for another 20–25 minutes.
5. Prepare the Creamy Sauce
While the corn bakes, combine in a bowl:
- Mayonnaise
- Sour cream
- Remaining Cajun spice, smoked paprika, and lime juice
- Salt and pepper to taste
Whisk until smooth.
6. Finish & Serve
Unwrap baked corn and let it cool slightly. Brush generously with the mayo sauce. If desired, finish on a grill pan to char lightly.
Top each cob with:
- Crumbled feta or cotija
- Fresh cilantro
- Optional: sprinkle more Cajun spice or chili powder for extra heat
Serve warm and enjoy the spicy, creamy deliciousness!
Want a smoky char without outdoor grilling? Use a cast iron grill pan to finish the corn for that irresistible charred look and flavor!
