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This robust Cajun grilled corn takes ordinary backyard fare and turns it into a taste sensation that'll have everyone coming back for more. The rich, spicy layer mixed with sweet summer corn makes an unbeatable combo that turns this simple side into the star of your meal.
I whipped this up for a family cookout when I got bored with plain buttered corn. These days my folks won't touch corn fixed any other way, and it's become what we're known for at community gatherings.
Ingredients
- Fresh corn on the cob Pick ears with vibrant green husks and juicy kernels for maximum sweetness
- Olive oil Forms the foundation for your seasoning blend and helps spices stick to the corn
- Cajun spice The key component bringing authentic Louisiana warmth and flavor
- Smoked paprika Gives a deep smoky background that works well with the corn's sweetness
- Mayo and sour cream Produces a smooth coating that cuts the heat and helps cheese stick
- Cotija or feta cheese Adds a briny punch that balances the creamy sauce
- Fresh lime juice Lifts all the flavors with a touch of acid
- Fresh cilantro Brings color and fresh herbal notes to balance the rich mixture
- Garlic and onion powder Boosts the savory elements without taking over the corn flavor
Step-by-Step Instructions
- Prepare the spice oil
- Mix olive oil with half the Cajun spice, smoked paprika, garlic powder, onion powder, salt and pepper until smooth. This mix works as your flavor foundation that'll soak into the corn as it cooks.
- Wrap and season the corn
- Set each ear on foil and coat thoroughly with your spiced oil blend. The foil creates a pocket of steam that helps cook the corn evenly while letting those awesome spices sink in. Make sure you get the oil all over for the best flavor.
- Oven roasting
- Cook the wrapped corn at 425°F for 30 minutes. Your foil packets trap moisture while the spices work their magic on the kernels. For extra tender corn, brush on more spice oil and cook another 20 minutes. The longer cooking makes the kernels super soft.
- Prepare the creamy coating
- Combine mayonnaise, sour cream, the rest of your Cajun spice, smoked paprika, lime juice, salt and pepper in a bowl. Your sauce should be thick enough to stick but easy to spread. The mix of creaminess and spice makes the corn totally addictive.
- Apply finishing touches
- Brush hot corn with the creamy mix, then scatter crumbled cheese and fresh cilantro on top. The warm corn slightly melts the cheese while the herbs add freshness. These layers of flavor make every bite interesting.
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That smoked paprika is really the hidden gem in this dish. I found out how much it changes things when I grabbed it by mistake instead of regular paprika one night. Now I keep a special container just for my corn recipes, and guests always wonder what creates that mysterious smoky richness.
Make Ahead Options
You can get this corn partly ready up to a day before serving. Do the foil wrapping and spice oil steps, then stick the wrapped corn in the fridge overnight. When you're ready to eat, just bake as normal, adding about 5 extra minutes to the cooking time. The mayo mix can also be made ahead and kept in the fridge in a sealed container. This makes the dish great for parties when you don't want to do everything at the last minute.
Perfect Pairings
This Cajun corn goes great with grilled meats like blackened chicken or hot shrimp skewers. For a full Cajun themed dinner, serve it with jambalaya or a big seafood boil. The creamy spiced corn also works well against tangy dishes like tomato salads or vinegar slaws. Drink-wise, offer cold beers or sweet tea to cool down the spice hit.
Adjusting The Heat Level
What's great about this dish is how easy it is to change for different spice lovers. For a gentler version, cut the Cajun seasoning in half and skip the chipotle powder. If you love heat, add more Cajun spice and throw in some cayenne pepper to the mayo mix. You can also put hot sauce on the table so everyone can make theirs as spicy as they want. The creamy coating helps tone down the heat, giving you a well-rounded flavor.
Grilling Alternative
Though the oven way makes corn that's always tender, this dish really comes alive when finished on the grill. After baking in the oven first, unwrap the corn and put it straight on a medium-hot grill for 3 to 5 minutes, turning now and then. This gives you nice grill marks and a bit of char that adds extra flavor. When the corn sugars caramelize, it takes the whole dish to another level.
Common Queries
- → How can I make the corn taste smokier?
Pop the corn on a grill after it's baked. You'll get those nice char marks and extra smoky goodness.
- → Can I make a plant-based version?
For sure! Swap regular mayo with a vegan type and use dairy-free cheese crumbles instead of feta or cotija.
- → What's the top way to coat the corn with seasoning?
Use a pastry brush to slather the spicy oil mix all over the corn before you wrap it in foil. This makes sure every bit gets flavor.
- → Can I fix this dish beforehand?
You can bake the corn early. Just warm it up and add the mayo mix and toppings right before you serve it so everything's fresh.
- → What other stuff can I put on top?
Try broken tortilla chips, thin slices of jalapeño, or a few drops of hot sauce to add more kick and crunch.