Make roasted Cajun corn on the cob at home by either baking, grilling, or boiling to perfection!
Dip it in a creamy Cajun-mayo sauce, sprinkle with crumbled cheese – perfect for large summer parties or your next cookout!
Try other corn recipes such as corn dip, corn fritters and corn casserole.
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Ingredients
- Fresh Corn - any type of corn on the cob will do, yellow or white, your call. But white corn is mainly used in Mexico. You'll need four ears of corn here.
- Cajun - adjust the spice level or skip it in the mayo mix. Cajun is my preferred spice for its compatibility with corn dishes, but feel free to use other spicy options for authenticity (like cayenne pepper).
- Sour cream and mayo - they both add lightness and creaminess to balance off the spicy flavors from the cajun seasoning.
- Onion and garlic powder - for some extra flavor!
- Cotija or feta cheese - If you can’t get cotija, feel free to use crumbled feta, parmesan or finely grated cheddar instead.
- You can also use unsalted butter or a little bit of cajun honey butter in place of olive oil.
This easy corn recipe is a part of our delicious collection on what to serve with chicken taquitos.
How To Make Cajun Corn On The Cob Recipe
Oil and spices. In a small bowl, whisk olive oil, half of the cajun spice, half of the smoked paprika spice, garlic and onion powder, salt, black pepper to taste.
One by one place each ear of corn on a piece of foil. Brush generously with the mixture. Wrap in foil.
It's okay to have extra oil-spice mixture; use any leftovers right before covering the corn with the mayo sauce.
Bake. Transfer the corn to a baking pan and bake in oven for 30 minutes at 425 F.
If you like the corn to be softer, remove it from the oven after 30 minutes, brush it with more oil-spices mixture and bake another 20-25 minutes.
While it is baking, prepare the mayo sauce.
In a large bowl, mix mayo, sour cream, leftover cajun, and paprika, lime juice (or squeeze it later directly on the corn as needed), salt, and pepper to taste.
Feel free to double the quantity of spices for extra flavor and bright red color!),
- Related: Mexican Coleslaw
Brush with the creamy mixture. Take the corn out from the oven, let cool slightly and brush with leftover oil mixture (optional), and finally brush mayo mix all over the corn.
Optional step. If you want to get the corn slightly charred without using a grill, a grill pan would be a great option here.
Transfer the baked corn directly to a lightly greased grill pan and let all the sides grilled until the desired result, don't overcook it though!
- Related: Mexican chicken
Toppings. Arrange the cajun corn on a serving platter and top with crumbled feta or cotija cheese, chopped cilantro, cajun or red pepper flakes on top.
Serve warm!
Tips
- Corn on the cob calories - a single Cajun corn on the cob can be calorie-rich due to seasonings, creamy sauce, and toppings. The corn itself is around 100 calories, size-dependent. To cut calories, use less or no mayo, opt for homemade mayo or yogurt, skip cheese, or choose a low-calorie cheese. Brushing the corn with a less creamy mixture will also reduce calories.
- Experiment with a swirl of honey or sugar to create a distinctively spicy-sweet and savory delight.
- Add a dash of Parmesan, Asiago, feta, cotija cheese or your preferred cheese.
- If you're not a fan of spicy corn on the cob, explore alternative seasoning blends such as Italian, curry, garlic, or the classic combination of salt and pepper.
Corn On The Cob - Cooking Methods
Boiling
- On the stove, place corn cobs and salt in a pot, filling it with enough water to cover the vegetables.
- Boil and then simmer on medium-low for 10-15 minutes. Taste for doneness and seasoning. Optionally, after cooking, rub with butter or vegetable oil and grill until slightly charred (a grill pan works too).
Baking
Rub corn cobs with oil, place on a sheet pan, and bake at 425°F (220°C) for 30 minutes. For extra softness, extend baking time by another 25 minutes.
Grilling
Grill corn by soaking it in warm water for 15-20 minutes, oiling the grates, and placing the cobs directly on the grill until all sides are slightly charred (approximately 20 minutes).
Serving Suggestions
- Pulled pork or Beef
- Air Fryer Salmon
- Mashed Potatoes
- Stovetop Burgers
- Pork Tenderloin or Pork Ribs
- Chicken Salad
- Fresh Tomato Salsa (Pico de Gallo)
- Guacamole
- Or try one of those popular one pot recipes.
For this recipe, enjoy the Cajun corn immediately after cooking. If you need to store it or plan for later, follow the tips below. Also, consider preparing an extra mayo sauce mix.
Storing Instructions
- To Store Raw Corn. Keep uncooked corn cobs in their husks stored in the refrigerator's crisper drawer until you're ready to cook.
- To Store Cooked Corn. Allow the corn cobs to cool completely, then store them in an airtight container in the refrigerator for a maximum of 3 days. When ready to enjoy, simply reheat in the microwave. Or reheat corn in air fryer.
- Freezing Cooked Corn. For long-term storage, freeze fully cooled corn cobs by placing them in a large freezer bag or wrapping them individually in tight plastic wrap. They can be frozen for up to 3 months.
- Alternatively, you can cut the corn kernels off the cob and freeze them separately for use in other recipes.
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Recipe
Cajun Corn On The Cob Recipe
INGREDIENTS
- 4 ears of corn, husked
- 2 tablespoon olive oil
- salt and black pepper to taste
- 4 tablespoon mayonnaise, i used vegan mayo
- ⅓ cup sour cream or Mexican crema
- 1 ½ teaspoon cajun spice
- 1 ½ teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon cilantro chopped
- ½ cup feta or cotija, crumbled
- 1 tablespoon lime juice
- 1 teaspoon chipotle or chili powder, optional
INSTRUCTIONS
- Oil and spices. In a small bowl, whisk olive oil, half of the cajun spice, half of the paprika spice, garlic and onion powder, salt, pepper to taste.
- Place each cob on a piece of foil. Brush each corn generously with the mixture. Wrap in foil. It is fine if you have extra oil-spices mixture left, you can brush the corn later, right before brushing with the mayo sauce.
- Transfer the corn to the oven and bake for 30 minutes at 425 F. If you like the corn to be softer, remove it from the oven after 30 minutes, brush it with more oil-spice mixture and bake another 20-25 minutes.
- While cajun corn on the cob is baking, prepare the mayo sauce. In a medium bowl, mix mayo, sour cream, leftover cajun and paprika, lime juice (or squeeze it later directly on the corn as needed), salt, and pepper to taste.
- Take the corn out from the oven, let cool slightly and brush with leftover oil mixture (optional) and finally mayo mix all over the corn. (If you want to get the corn slightly charred without using a grill, a grill pan would be a great option here. Transfer the baked corn directly to a lightly greased grill pan and let all the sides grilled until the desired result, don't overcook it though!).
- Top with crumbled feta or cotija cheese, chopped cilantro, cajun spice. Serve warm!
VIDEO
NOTES
- How to Boil corn on the cob - For the stove, add corn on the cob, salt to taste into a large pot, and fill up with water until it fully covers the corn. Take it to a boil and then simmer on medium-low for 10-15 minutes. Optional: After the corn is cooked through, rub with butter or vegetable oil and grill until slightly charred (grill pan can also be used here).
- How to Bake corn on the cob - Rub the corn with oil and place it on a sheet pan in the middle of the oven and bake for 30 min at 425 F (220 C). If you like the corn extra soft then let it bake for another 25 minutes.
- How to Grill corn on the cob - Soak the corn in warm water for 15-20 minutes, oil the grates and place the cobs directly on the grill until all sides are slightly charred (about 20 minutes).
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Common Reader's Questions
Elotes or Mexican Corn on the cob can be eaten with any other Mexican recipe such as Tacos, Fajitas, Tostadas, Nachos, Chilis. Will work great with a steak too. Read my full recommendations above in this post.
Corn on the cob, a classic American and Mexican street food (Elote), can be boiled, grilled, or baked. Served on a stick or with the husk as a handle, it's delicious when dipped and topped with creamy sauce, cheese, and optional spices.
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You may also enjoy exploring these cajun seasoned recipes!
Julia
Easy cajun corn on the cob!
Patricia
Excuse me with all my respect to you, this is a pure Mexican recipe: the whole idea and everything else is from Mexico, you added paprika and the people of Mexico added more things. Please do not appropriate our Mexican gastronomy.
There is a lot of us that will defend and make a protest when anyone try to STEAL the credit and not mention that any particular dish or recipe is MEXICAN!
Julia | The Yummy Bowl
thank you so much Patricia! I'd never say about a recipe that it's authentic, Mexican or an exact recipe from cuisines around the world because it is always MY version of it and people get offended if I do call it Mexican or Russian and etc. But I have now again learned, many people, many opinions.
Sara
Patricia, with no respect intended, this comment on a food blog is obnoxious. You must be a blast to share ideas and cultures with. This is not culture appropriation or "gastronomy". You're being ridiculous.
Stephanie R Miller
Would it be fine to do this recipe without sour cream? Or is there a substitute for it?
Julia | The Yummy Bowl
I wouldn't skip it as the flavor will be quite different. BUT yes you can leave it out and, in this case, reduce the cajun as it may taste too spicy.
Dorothy Brown
Oh so good on corn!
Dorothy Brown
Oh so good brushed on corn on the cob. We loved it!
Julia | The Yummy Bowl
delicious right, thank you Dorothy!