Cajun Street Corn on the Cob

$To make Cajun street corn, you need the following items: - 4 ears of corn, husked - 1/2 cup mayonnaise - 1/2 cup sour cream - 1 tablespoon Cajun seasoning - 1 teaspoon smoked paprika - 1/2 cup crumbled Cotija cheese - 1/4 cup fresh cilantro, chopped - Lime wedges, for serving - Salt and pepper to taste These ingredients blend together to create bold flavors that shine through. The corn is sweet and juicy. The Cajun seasoning adds a spicy kick. The creamy mayo and sour cream mix gives a rich texture. Cotija cheese adds a salty bite. Fresh cilantro brightens the dish. Feel free to get creative with toppings! Here are some ideas: - Chopped green onions for a mild onion flavor - Extra Cajun seasoning for more heat - Hot sauce for an extra spicy kick - Crushed red pepper flakes for more texture These extras can enhance your corn and make it your own. You can mix and match to find your favorite combination. If you have dietary needs, do not worry! Here are some easy swaps: - Use vegan mayo and sour cream for a dairy-free version. - Replace Cotija cheese with nutritional yeast for a cheesy flavor without dairy. - For a gluten-free option, check your seasoning brands. Most are gluten-free. These substitutions help everyone enjoy this tasty dish. Adjust the recipe to fit your needs while keeping the flavors bold and fun! {{ingredient_image_1}} Start by husking the corn. Remove all the green leaves. Rinse each ear under cold water. This will help remove any silk that sticks. Pat the corn dry with a paper towel. This is an important step. Clean corn holds flavor better. Preheat your grill to medium-high heat. If you do not have a grill, you can roast the corn in the oven. Set the oven to 400°F (200°C). Wrap the corn in aluminum foil. Cook for about 25 minutes. Whether grilling or roasting, cook until the corn is tender and charred. This usually takes about 10-12 minutes on the grill. Turn the corn often for even cooking. While the corn cooks, mix your sauce. In a medium bowl, combine mayonnaise and sour cream. Add one tablespoon of Cajun seasoning. This gives the corn its signature flavor. Then, add one teaspoon of smoked paprika. Mix well until everything is blended. Add a pinch of salt and pepper to taste. When the corn is ready, take it off the grill or out of the oven. Let it cool for a couple of minutes. Use a basting brush to coat each ear with the Cajun mayo mixture. Be generous; you want every bite to be tasty. Next, sprinkle crumbled Cotija cheese over the corn. Follow with chopped cilantro for a fresh touch. Serve the corn hot with lime wedges on the side. Squeeze lime juice over the top for added zing. Enjoy your Cajun Street Corn! Grilling corn is easy. Start by preheating your grill to medium-high heat. This helps the corn cook evenly. If you want, you can also roast corn in the oven at 400°F. Wrap it in foil to keep it moist. Grill each ear for 10 to 12 minutes. Turn the corn often for nice grill marks. You want it tender and slightly charred. The key to great flavor is in your mayo mix. Combine mayonnaise, sour cream, Cajun seasoning, and smoked paprika in a bowl. This mix gives the corn a rich taste. Brush it on right after grilling. Don’t be shy with the sauce! Then sprinkle on Cotija cheese and cilantro. These add a salty and fresh taste. Squeeze lime juice on top for a zesty kick. To keep the corn juicy, avoid overcooking it. If it cooks too long, it can dry out. You can soak the corn in water for 30 minutes before grilling. This adds moisture. Also, the mayo mix helps seal in the juices. Serve the corn hot to enjoy the best texture. Let it cool a bit before serving, but not too long! Enjoying it warm keeps the flavors strong. Pro Tips Choose Fresh Corn: For the best flavor, select ears of corn that are bright yellow and feel heavy for their size. Fresh corn will have sweet, juicy kernels that enhance your dish. Perfecting the Grill Marks: To achieve beautiful grill marks, avoid moving the corn too often. Let it sit for a few minutes on each side to caramelize the sugars for that perfect char. Customize the Spices: Feel free to adjust the Cajun seasoning and smoked paprika to your taste. If you like it spicier, add some cayenne pepper or hot sauce to the mayo mixture. Serving Suggestions: Serve the corn with a variety of toppings like diced jalapeños, avocado, or a drizzle of hot sauce for an extra kick. Lime juice adds a refreshing zing! {{image_2}} To amp up the heat, add more Cajun seasoning. You can mix in some hot sauce too. I love using a few dashes of my favorite spicy sauce. This adds a nice kick. You can also sprinkle chopped jalapeños on top. They give a fresh taste and heat. For a fun twist, try adding some chili powder. This brings out great flavors! You can easily make this dish vegan. Just swap out the mayonnaise and sour cream. Use vegan mayo and coconut yogurt instead. They work great and keep the creaminess. For cheese, try vegan Cotija or nutritional yeast. Both add a nice touch without dairy. You still get that rich flavor everyone loves. There are many ways to change up the flavors. How about adding lime zest for a zing? It brings a bright taste that pairs well. You can also try different herbs, like parsley or green onions. They add freshness and color. Another idea is to use different cheeses. Feta or Parmesan can work well too. Mix and match until you find your favorite! To store leftover Cajun street corn, let it cool first. Wrap each ear in plastic wrap. You can also place it in an airtight container. Store the corn in the fridge for up to three days. This will keep it fresh and tasty. When it’s time to eat again, you have a few options. You can reheat the corn on a grill or in the oven. If using the grill, heat it to medium. Cook for about 5 minutes, turning it often. For the oven, preheat it to 350°F (175°C). Bake for about 10 minutes until warm. You can also use the microwave. Just cover it with a damp paper towel and heat for 1-2 minutes. Cajun street corn is great for meal prep. You can make it ahead of time for lunch or dinner. Prepare the corn and sauce separately. Store them in the fridge. When it’s time to eat, simply combine and reheat. This way, you keep the flavors fresh. You can also chop the corn off the cob for salads or bowls. Use it to add a kick to your favorite dishes. Yes, you can make Cajun Street Corn in the oven. Preheat your oven to 400°F (200°C). Wrap the husked corn in aluminum foil and place it in the oven. Bake for about 25 minutes. Check for tenderness by piercing the corn with a fork. This method gives you a nice char, too. You can store leftover Cajun Street Corn in the fridge for up to three days. Keep it in an airtight container. If you want to enjoy it later, make sure to refrigerate within two hours of cooking. This keeps it fresh and safe to eat. If you can't find Cotija cheese, try feta cheese. Feta has a similar salty taste and crumbly texture. You can also use Parmesan cheese for a different flavor. Both options work well to top your Cajun Street Corn. We covered the key parts of making delicious Cajun street corn. You learned about essential ingredients, step-by-step instructions, and smart tips. You can customize this dish with tasty toppings and make it fit your diet. Remember to grill it right for the best flavor and juiciness. Storing leftovers is easy, so don't worry about waste. Enjoy this dish at your next cookout. It will impress your friends and family. Dive into this fun recipe and enjoy every bite!$

Cajun Street Corn on the Cob

Deliciously grilled corn on the cob coated with a creamy Cajun sauce and topped with Cotija cheese and cilantro.

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer

Cuisine Cajun

Servings 4

Calories 250 kcal

Ingredients

4 ears corn, husked
0.5 cup mayonnaise
0.5 cup sour cream
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
0.5 cup crumbled Cotija cheese
0.25 cup fresh cilantro, chopped
to taste lime wedges, for serving
to taste salt and pepper

Instructions

Preheat your grill to medium-high heat. If you prefer, you can also roast the corn in an oven at 400°F (200°C) for 25 minutes, wrapped in aluminum foil.
Husk the corn and discard the husks. Rinse the corn under cold water to remove any silk and pat dry with a paper towel.
Place the corn directly on the grill or in the oven. Grill for about 10-12 minutes, turning occasionally until charred and tender.
While the corn is grilling, in a medium bowl, combine mayonnaise, sour cream, Cajun seasoning, smoked paprika, and a pinch of salt and pepper. Mix until fully blended.
Once the corn is cooked, remove it from the grill and allow it to cool for a couple of minutes.
Brush the Cajun mayo mixture generously onto each ear of corn using a basting brush.
Sprinkle the crumbled Cotija cheese and chopped cilantro over the corn, ensuring an even coating.
Serve the corn hot with lime wedges on the side for squeezing over the top.

Notes

For extra flavor, you can add more Cajun seasoning to taste.

Keyword appetizer, Cajun, corn, grilled