Spicy Creamy Cajun Corn Cob (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 ears corn, husked
02 -
2 tablespoons olive oil
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ Creamy Cajun Coating
05 -
4 tablespoons mayonnaise (vegan or regular)
06 -
80 millilitres sour cream or Mexican crema
07 -
1.5 teaspoons Cajun seasoning
08 -
1.5 teaspoons smoked paprika
09 -
1 teaspoon onion powder
10 -
1 teaspoon garlic powder
→ Toppings
11 -
1 tablespoon fresh cilantro, finely chopped
12 -
60 grams feta or cotija cheese, crumbled
13 -
1 tablespoon fresh lime juice
14 -
1 teaspoon chipotle powder or chili powder (optional)
# Instructions:
01 -
Preheat grill to medium-high heat in preparation for roasting the corn.
02 -
Brush each ear of corn evenly with olive oil and season all sides with salt and black pepper.
03 -
Place prepared corn directly on the grill grates. Cook for 10 to 15 minutes, turning occasionally until kernels are charred and tender.
04 -
In a mixing bowl, whisk together mayonnaise, sour cream, Cajun seasoning, smoked paprika, onion powder, and garlic powder until smooth and well combined.
05 -
Remove grilled corn from heat and immediately brush each ear generously with the prepared Cajun cream sauce.
06 -
Top each coated ear of corn with crumbled cheese and finely chopped cilantro. Drizzle fresh lime juice over the top and sprinkle with chipotle or chili powder if desired.
07 -
Serve immediately while corn is warm for best flavour and texture.
# Notes:
01 -
Select corn with firm, tightly wrapped husks and plump kernels for maximum sweetness and juiciness.
02 -
Ensure spices are fresh to achieve a vibrant flavour profile.
03 -
Corn can be boiled or steamed if a grill is unavailable, then charred over stovetop or with a kitchen torch.
04 -
Do not skip lime juice; its acidity enhances the balance between creamy and spicy elements.
05 -
Wrap leftover corn individually in plastic or foil and refrigerate for up to 3 days; reheat in microwave or on grill.