Spicy Creamy Cajun Corn Cob

Spicy and creamy Cajun corn on the cob is the ultimate upgrade for a beloved summer side This recipe blends sweet smoky grilled corn with a bold creamy sauce and tangy toppings Creating this at a family cookout is a tradition that always brings everyone back for seconds

I first grilled up a batch of this corn for a picnic and it instantly disappeared The smoky spices and creamy finish just hit all the right notes for a crowd

Ingredients

• Fresh corn on the cob: for natural sweetness look for plump and tightly wrapped ears at the market
• Olive oil: brings a subtle richness and helps the corn char beautifully during grilling Choose extra virgin for best flavor
• Salt and pepper: essential to highlight all the other flavors Freshly ground black pepper adds a nice kick
• Mayonnaise: use regular or vegan for a silky base I like using a high quality brand
• Sour cream or Mexican crema: lends a tangy creaminess Mexican crema gives slightly richer flavor
• Cajun spice: this provides heat and Southern flair If possible blend your own or use a reputable store brand
• Smoked paprika: adds a smoky depth choose Spanish paprika labeled as smoked
• Onion powder: sweetens and rounds out the flavors a fresh jar makes a difference
• Garlic powder: gives a punchy base note
• Cilantro: brings fresh herbal brightness Chop just before using for maximum aroma
• Feta or cotija cheese: supplies a savory crumbly topping Cotija is traditional but feta works well too
• Fresh lime juice: for a lively acidic finish Always use freshly squeezed
• Chipotle or chili powder (optional): for extra smoky heat opt for freshly ground for best results

Step-by-Step Instructions

Prepare the Grill:

Preheat your grill to medium high heat Allow the grates to get hot and scrub them clean to prevent sticking

Prep the Corn:

Brush each ear of corn evenly with olive oil Use your hands or a pastry brush Make sure to coat fully Season all sides well with salt and freshly ground black pepper

Grill the Corn:

Lay the corn on hot grates Turn every few minutes to develop even charring Continue grilling for about ten to fifteen minutes until the kernels are tender and golden some spots should be nice and charred

Make the Cajun Cream:

While the corn grills combine mayonnaise sour cream Cajun spice smoked paprika onion powder and garlic powder in a mixing bowl Stir until very smooth and uniform in color

Apply the Coating:

When the corn is ready work quickly and carefully Brush each hot ear with the creamy Cajun sauce Make sure every kernel is covered for maximum flavor

Finish with Toppings:

While the coating is still tacky sprinkle each cob with crumbled cheese and chopped cilantro Squeeze fresh lime juice over the top and dust with chipotle or chili powder if you like a spicy kick

Serve:

Serve the corn immediately while it is warm and creamy Every bite should be juicy smoky and bright

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My favorite part of this recipe is the charred corn combined with creamy Cajun sauce It reminds me of summer evenings grilling with family and seeing my kids rush up for seconds even before the first batch is gone

Storage Tips

Wrap each leftover cob tightly in plastic or foil to keep them moist and avoid picking up refrigerator aromas Store for up to three days When reheating in the microwave cover loosely with plastic wrap or a plate to trap steam and keep the coating from drying out For best texture reheat on a hot grill or under a broiler

Ingredient Substitutions

If you cannot find cotija cheese use feta or even Parmesan For a vegan version use vegan mayo and vegan sour cream or plain coconut yogurt A dash of liquid smoke can mimic a grilled note if you are cooking indoors

Serving Suggestions

Serve this corn alongside grilled meats veggie burgers tacos or as part of a Mexican themed spread The creamy Cajun flavor pairs especially well with smoky barbecued dishes For casual gatherings cut the cobs in half for easy sharing

Simple Background

Inspired by Southern street corn and classic elotes recipes this dish brings together traditions from Louisiana and Mexico The mix of creamy tangy heat draws people in and makes it a staple at festive outdoor meals

Frequently Asked Questions

→ What type of corn works best?

Choose fresh corn with bright green, tightly wrapped husks and plump kernels for the best texture and sweetness.

→ Can I make this without a grill?

Absolutely! Boil or steam the corn first, then finish charring it on a stovetop or using a kitchen torch for that signature smoky flavor.

→ What cheese can I use for topping?

Either feta or cotija cheese works well, adding a salty, tangy note that complements the creamy coating. Parmesan is a tasty substitute if needed.

→ How spicy is this dish?

The level of heat depends on the Cajun seasoning and whether you add extra chili or chipotle powder. Adjust to taste for milder or spicier results.

→ How do I store and reheat leftovers?

Wrap each cob in plastic wrap or foil, refrigerate up to 3 days, and reheat in the microwave or on the grill until warm through.

→ Can I make it dairy-free?

Yes! Use vegan mayonnaise and a dairy-free cream alternative, and omit or substitute the cheese with a plant-based option.