Ingredient Quantity
Mayonnaise (vegan OK) 4 tablespoons
Sour cream or crema ⅓ cup
Lime juice 1 tablespoon
Salt To taste
Pepper To taste
Chipotle/chili powder 1 teaspoon (optional)
Fresh cilantro, chopped 1 tablespoon
Crumbled feta or Cotija ½ cup
Instructions
1. Mix Oil & Spices
In a small bowl, combine the olive oil with half of the Cajun seasoning and smoked paprika, plus the onion powder, garlic powder, and a pinch of salt and pepper. This will be your spice oil for the corn.
2. Season and Wrap
Lay each ear of corn on a piece of foil. Brush each generously with the seasoned oil mixture. Wrap each one tightly in the foil to seal in flavor and moisture.
3. Roast the Corn
Place the foil-wrapped corn directly onto the oven rack or a baking sheet. Roast at 425°F (220°C) for about 30 minutes.
For extra-soft corn: After the first 30 minutes, unwrap, brush with any remaining oil mixture, re-wrap, and return to the oven for another 20–25 minutes.
4. Make the Creamy Sauce
While the corn roasts, prepare the mayo topping. In a bowl, stir together the mayo, sour cream or crema, the remaining Cajun seasoning and smoked paprika, lime juice, salt, and pepper. For more heat, mix in some chipotle or chili powder.
5. Finish the Corn
When the corn is cool enough to handle, unwrap it.
Want a grilled finish without a grill? Sear the corn in a hot, lightly oiled grill pan for a few minutes, turning occasionally for a slight char.
Brush the corn generously with the creamy sauce. Sprinkle with crumbled cheese and chopped cilantro. Add an extra pinch of Cajun spice, if desired.
Serve & Enjoy
Serve warm and enjoy every spicy, creamy, cheesy bite!
Let me know if you’d like a version with grilled corn or a dairy-free alternative!
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