Cajun Corn On The Cob Recipe (Grilled, Baked, or Air Fryer) Recipe
This Cajun Corn on the Cob recipe offers a flavorful twist on classic corn, featuring a smoky and spicy blend of Cajun seasoning, paprika, garlic, and onion powder brushed with olive oil, then baked to tender perfection. Finished with a creamy, zesty mayo and sour cream sauce, and topped with crumbled feta or cotija cheese and fresh cilantro, this versatile side dish can be baked, grilled on a stove pan, or even air-fried. It’s perfect for summer parties and adds a delicious, savory kick to your meal.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American, Cajun
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 4 ears of corn (husked)
- 2 tablespoons olive oil
- Salt and black pepper to taste
Spice Mix
- 1 ½ teaspoons Cajun spice
- 1 ½ teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Creamy Sauce
- 4 tablespoons mayonnaise (vegan mayo suggested)
- ⅓ cup sour cream or Mexican crema
- 1 tablespoon lime juice
- Salt and black pepper to taste
- Leftover Cajun spice and paprika from the spice mix
Toppings
- 1 tablespoon chopped cilantro
- ½ cup feta or cotija cheese, crumbled
- 1 teaspoon chipotle or chili powder (optional)
Instructions
- Prepare the Oil and Spices: In a small bowl, whisk together olive oil, half of the Cajun spice, half of the smoked paprika, garlic powder, onion powder, salt, and black pepper until well combined.
- Coat the Corn: Place each husked corn cob on a piece of aluminum foil. Brush each cob generously with the seasoned olive oil mixture. Wrap each corn cob tightly in the foil. Reserve any leftover mixture for later use.
- Bake the Corn: Preheat your oven to 425°F (220°C). Bake the foil-wrapped corn for 30 minutes. For softer corn, brush with remaining oil-spice mixture and bake an additional 20-25 minutes until kernels are tender.
- Mix the Creamy Sauce: While the corn is baking, combine mayonnaise, sour cream (or Mexican crema), leftover Cajun spice, leftover smoked paprika, lime juice, salt, and black pepper in a small bowl. Stir well to create a smooth sauce.
- Finish the Corn: Remove the corn from the oven and unwrap. Let it cool slightly. Optionally, brush the corn with any leftover oil-spice mixture, then generously coat with the creamy Cajun mayo sauce.
- Optional Grilling: For a charred finish without an outdoor grill, heat a grill pan over medium-high heat. Lightly grease it, then grill each corn cob, turning frequently, until lightly charred on all sides. Be cautious not to overcook.
- Garnish and Serve: Sprinkle chopped cilantro and crumbled feta or cotija cheese over the corn. Optionally add a sprinkle of chipotle or chili powder for extra heat. Serve warm and enjoy!
Notes
- You can air fry the corn at 400°F for 12-15 minutes as an alternative cooking method, brushing with oil and spices before air frying.
- Adjust the level of spice in the Cajun mixture to suit your preference.
- Use vegan mayonnaise and sour cream to make this recipe fully vegan-friendly.
- Grilling on a stove grill pan gives the corn a smoky char without needing an outdoor grill.
- Serve immediately while warm for the best flavor and texture.
Keywords: Cajun corn on the cob, baked corn, grilled corn, air fryer corn, spicy corn side dish, summer recipes, Cajun seasoning, creamy corn
