Cajun Corn On The Cob
Cajun Corn on the Cob is where bold Southern spice meets creamy indulgence—a smoky, tangy, and fiery twist on a summer classic.
Wrapped in layers of flavor, each ear is roasted until tender, then slathered with a spiced mayo-crema blend and topped with crumbly cheese and fresh herbs.
It’s the kind of dish that brings people to the table, fingers messy and smiles wide, reminding us that the best food is often the simplest—with just the right kick.
Why People Will Love This Cajun Corn on the Cob Recipe:
Bold, Layered Flavor: A perfect harmony of smoky paprika, spicy Cajun seasoning, and creamy mayo-sour cream sauce transforms sweet corn into something rich, exciting, and unforgettable.
Irresistible Texture: Roasting locks in juiciness while allowing the outer kernels to caramelize slightly. Optional grilling adds that signature char and crunch for an unforgettable bite.
Comfort Food with a Kick: This isn’t just corn—it’s comfort food with soul. The familiar sweetness of corn gets elevated by heat, tang, and umami, making it craveable and deeply satisfying.
Perfect for Gatherings: Whether at a cookout or weeknight dinner, it’s a side dish that feels festive and indulgent, drawing people in with color, aroma, and flavor.
Customizable and Inclusive: Easily made vegetarian or vegan with simple swaps, and the spice level can be adjusted to suit any palate, making it accessible, flexible, and loved by all.
Key Ingredients:
Fresh Corn on the Cob: Naturally sweet and juicy, corn is the heart of this dish—its golden kernels provide a crisp bite that soaks up every layer of seasoning and sauce.
Cajun Spice Blend: A bold mix of heat and smoky depth, the Cajun seasoning infuses each ear with a Southern soul—warm, rustic, and unforgettable.
Smoked Paprika: This spice doesn’t just bring color—it adds a rich, woodsy smokiness that deepens every bite, anchoring the dish in earthy complexity.
Mayonnaise & Sour Cream: This creamy duo softens the heat, adds luxurious richness, and acts as the perfect base for bold flavors to cling to the corn.
Feta or Cotija Cheese: Salty, crumbly, and savory—this finishing touch adds contrast to the spice and creaminess, creating a satisfying balance of texture and taste.
Lime Juice & Cilantro: A bright squeeze of lime and a sprinkle of fresh herbs lift the dish with acidity and freshness, cutting through the richness and awakening the palate.
Expert Tips:
Massage the Spice Mix Deep Into the Kernels: Don’t just brush the oil and spice mixture lightly—rub it into the corn to ensure the seasoning penetrates every crevice. This helps develop a more flavorful, caramelized surface during roasting or grilling.
Use Two-Stage Cooking for Depth and Texture: Start by baking the corn wrapped in foil to lock in moisture, then finish on a hot grill or grill pan for a beautifully charred, smoky exterior without drying it out.
Toast the Spices First (Optional): For an extra layer of flavor, quickly toast the Cajun seasoning and smoked paprika in the oil before brushing onto the corn. This unlocks the aromatic oils and intensifies the warmth and depth of the spices.
Rest Before Dressing: Let the roasted or grilled corn cool slightly before applying the mayo-sour cream blend. If it’s too hot, the sauce will melt off instead of clinging luxuriously to the surface.
Choose the Right Cheese for Balance: Cotija gives a drier, saltier punch, while feta adds creaminess and tang. Use whichever best suits your flavor goals—but always crumble it finely so it adheres well to the creamy sauce.
Cajun Corn On The Cob
Ingredients:
4 ears of corn, husked
2 tablespoons olive oil
Salt and pepper, to taste
4 tablespoons mayonnaise (vegan mayo recommended)
⅓ cup sour cream or Mexican crema
1 ½ teaspoons Cajun spice
1 ½ teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon chopped cilantro
½ cup feta or cotija cheese, crumbled
1 tablespoon lime juice
1 teaspoon chipotle or chili powder (optional)
Instructions:
Step 1: Combine Oil and Spices
In a small bowl, mix together the olive oil, half of the Cajun spice, half of the smoked paprika, garlic powder, onion powder, salt, and pepper until well blended.
You can set aside any extra mixture for later.
Step 2: Prepare the Corn
Lay each corn cob on a piece of aluminum foil.
Brush each ear of corn generously with the oil and spice mixture.
Wrap each cob tightly in the foil.
Step 3: Bake the Corn
Place the wrapped corn in the oven and bake at 425°F (220°C) for 30 minutes.
For softer corn, remove it after 30 minutes, brush with more oil-spice mixture, and bake for an additional 20-25 minutes.
Step 4: Make the Sauce
While the corn bakes, prepare the sauce.
In a medium bowl, combine the mayonnaise, sour cream, remaining Cajun spice, remaining smoked paprika, lime juice (or squeeze it on later), salt, and pepper to taste.
Step 5: Finish the Corn
After baking, take the corn out of the oven and let it cool slightly.
Optionally, brush with any leftover oil mixture, then coat the corn with the mayonnaise mixture.
Step 6: Optional Grilling
If you want a charred effect, transfer the baked corn to a lightly greased grill pan.
Grill until all sides are slightly charred, being careful not to overcook.
Step 7: Garnish and Serve
Top the corn with crumbled feta or cotija cheese, chopped cilantro, and a sprinkle of Cajun spice.
Serve warm.
Important Notes When Making Cajun Corn on the Cob:
Corn Quality Sets the Foundation: Use fresh, in-season corn whenever possible. The natural sweetness of just-picked corn balances the smoky heat and creamy toppings, anchoring the entire dish in vibrant flavor.
Foil Wrapping Isn’t Just for Convenience: Wrapping the corn in foil during baking helps it steam gently in its own juices, preserving tenderness while allowing the spice-infused oil to seep deep into each kernel.
Balance the Spice with Cream: The Cajun blend, paprika, and chili powder bring bold heat, but the mayo and sour cream mixture tempers it, making the dish rich but balanced. Skimping on the cream can leave the flavor profile unbalanced and harsh.
Layer Flavor at Every Stage: From the initial oil-spice rub to the finishing sauce and final garnish, each step adds a new dimension. Skipping any layer risks flattening the overall taste—think of each as a brushstroke in a bigger picture.
Let Texture Speak: A mix of juicy, creamy, crumbly, and smoky elements is what makes this dish unforgettable. Don’t overcook the corn into mush, and don’t drown it in sauce—balance is key to keeping each component distinct yet harmonious.
How To Enjoy Cajun Corn on the Cob After Cooking:
Let the Corn Rest Briefly
After removing the corn from the oven (or grill), let it cool for 3–5 minutes. This slight pause allows the juices to settle, the heat to mellow, and the surface to become more receptive to the sauce and toppings.
Brush Generously with Sauce
While still warm, brush or spoon on the mayo-sour cream blend. Be generous—this creamy layer is what binds the spice, citrus, and cheese together, turning every bite into something rich and balanced.
Layer the Garnishes with Intention
Sprinkle crumbled cotija or feta cheese immediately after saucing so it clings beautifully. Add chopped cilantro and a final dusting of Cajun or chili powder for extra flair and heat. A fresh squeeze of lime over the top adds brightness to cut through the richness.
Use Hands, Not Forks
This is finger food by design. Grab a napkin, embrace the mess, and dig in. The satisfaction of biting into warm, juicy corn with creamy, spiced toppings is as tactile as it is flavorful.
Pair It with the Right Sides
This bold dish pairs well with cooling sides like cucumber salad, coleslaw, or a citrusy avocado dip. If serving as part of a larger meal, accompany it with grilled proteins or a cold lager to complement the smoky-spicy profile.
Savor the Contrast
Every bite is a balance of sweet and smoky, creamy and crisp, cool and hot. Eat slowly and savor the textures and evolving flavor layers that make this corn more than just a side—it’s an experience.
Nutrition Information:
For one ear of Cajun Corn on the Cob with sauce and toppings:
Calories: 230 kcal | Total Fat: 15.4 g | Saturated Fat: 4.2 g | Monounsaturated Fat: 6.1 g | Polyunsaturated Fat: 2.8 g | Cholesterol: 15 mg | Sodium: 280–350 mg (depending on cheese and seasoning) | Total Carbohydrates: 19.6 g | Dietary Fiber: 2.3 g | Sugars: 6.1 g | Protein: 4.5 g
Frequently Asked Questions:
Can I grill the corn instead of baking it?
Absolutely. Grilling gives the corn a deeper, smoky flavor and adds charred texture. Just brush the corn with the oil-spice mixture and grill over medium heat for 12–15 minutes, turning occasionally until evenly charred. Then proceed with the sauce and toppings.
Is there a way to make this recipe dairy-free or vegan?
Yes! Use vegan mayonnaise and swap the sour cream with plant-based alternatives like coconut yogurt or vegan crema. Cotija or feta can be replaced with crumbled vegan cheese or nutritional yeast for a savory finish.
How spicy is this dish, and how can I adjust the heat?
The heat level is moderate by default. To tone it down, reduce the Cajun seasoning and omit the chipotle or chili powder. To amp it up, add a dash of cayenne or hot sauce to the mayo mixture or sprinkle extra chili powder before serving.
Can I prepare this in advance for a party?
Yes, with a few tweaks. Roast or grill the corn ahead of time, and keep the sauce and garnishes separate. Just before serving, warm the corn slightly, brush with sauce, and finish with toppings to preserve texture and freshness.
What kind of corn works best for this recipe?
Fresh, sweet corn on the cob is ideal. It holds up well to roasting and provides natural sweetness that balances the spicy, creamy topping. If fresh corn isn’t available, frozen whole cobs can be used—just thaw and dry them thoroughly before seasoning.
How do I keep the corn juicy while roasting in the oven?
Wrap each ear of corn tightly in aluminum foil after brushing with the oil-spice mixture. This traps moisture and allows the corn to steam gently while roasting, resulting in tender, juicy kernels that still carry rich flavor.
Should I apply all of the oil-spice mixture before baking?
Not necessarily. For deeper flavor, brush half the mixture before baking, and reserve the rest for basting after the first roast or right before grilling. This layers the flavor and enhances the outer texture without overpowering the natural sweetness of the corn.
How can I make the creamy sauce cling better to the corn?
Let the corn cool slightly before applying the sauce. If the corn is too hot, the sauce may slide off or melt too quickly. A slightly warm surface allows the mayo-sour cream blend to adhere and coat the kernels beautifully.
What’s the best way to avoid soggy toppings after baking?
Apply cheese and herbs only after the corn has been sauced and just before serving. This keeps the cheese crumbly and the cilantro fresh, ensuring the garnishes add texture and contrast instead of melting into the sauce.
Can I make the spice blend ahead of time?
Yes, and it’s a great time-saver. Mix the Cajun spice, paprika, garlic powder, and onion powder in advance and store it in an airtight container. You can double or triple the blend and use it for seasoning potatoes, grilled meats, or vegetables too.