Corn With Cajun Twist (Printable Version)
# What You’ll Need:
→ Corn and Marinade
01 -
4 corn ears, shucked
02 -
2 tablespoons olive oil
03 -
Salt, as needed
04 -
Black pepper, as needed
05 -
1 1/2 teaspoons Cajun seasoning
06 -
1 1/2 teaspoons smoky paprika
07 -
1 teaspoon onion powder
08 -
1 teaspoon garlic powder
→ Sauce and Garnish
09 -
4 tablespoons mayo or plant-based alternative
10 -
1/3 cup sour cream or Mexican-style crema
11 -
1 tablespoon fresh lime juice
12 -
1/2 cup crumbled cotija or feta cheese
13 -
1 tablespoon fresh chopped cilantro
14 -
1 teaspoon chipotle or chili powder (if you want heat)
# Steps to Follow:
01 -
Set your oven to 425°F (220°C) and let it heat up.
02 -
Combine oil with half the Cajun seasoning, half the smoky paprika, and all the garlic powder, onion powder, salt and pepper in a small dish.
03 -
Lay each corn ear on foil pieces. Coat them well with your spice mix, then wrap each one completely in the foil.
04 -
Put the wrapped corn in the oven for 30 minutes. For a more tender bite, add more oil and spices then cook another 20-25 minutes.
05 -
Stir together mayo, sour cream or crema, the rest of your Cajun seasoning and smoky paprika, lime juice, salt and pepper in a bowl.
06 -
For extra flavor, pop the baked corn onto a greased grill pan and cook until you see dark marks.
07 -
After corn cools a bit, you can brush on leftover spice mix if you want. Then spread the mayo mix and sprinkle with cheese, cilantro and extra Cajun spices.
08 -
Grab your warm Cajun corn and dig in.
# Additional Notes:
01 -
Want it hotter? Just add more chili or chipotle powder to your mix.
02 -
For folks avoiding dairy, use plant-based mayo and skip the cheese.