Learn how to make cajun corn on the cob in 3 ways - bake it, grill it, air fry it or boil it on the stovetop!
Dip perfectly cooked corn in a creamy Cajun-mayo sauce and sprinkle with crumbled cheese—perfect for large summer parties or your next cookout!
Cinco de Mayo recipes are popular on our food blog, from corn dip, corn fritters, street tacos, taco zucchini boats and more tacos.
Ingredients For Cajun Corn
- Fresh Corn - You can use any type of corn on the cob you like, whether it's yellow or white, it's up to you! White corn is a favorite choice in Mexico. 💃 You'll need four ears of corn for this recipe.
- Cajun - Blend of Cajun seasoning is my preferred spice because it is compliments the natural sweetness of corn. Feel free to use other spice options (cayenne pepper is also a great option). Tip: Adjust the spice level or skip it in the mayo mix.
- 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 find cotija cheese, you can use crumbled feta, grated parmesan, or finely grated cheddar instead.
- You can also use unsalted butter or a little bit of cajun butter in place of olive oil.
This easy corn recipe is a part of our delicious collection on what to serve with chicken taquitos.
📋 You can find the full ingredient list in the Recipe Card below the article.
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How To Make Cajun Corn On The Cob Recipe (Step By Step)
Begin by peeling back the husks of the corn and removing the silk.
- 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 Recipe: Mexican Coleslaw
- Brush with the creamy mixture. Remove the corn from the oven, let it cool slightly, brush with the leftover oil mixture (optional), and finally, brush the mayo mix all over the corn. You can enjoy it as it is or follow with grilling instructions next.
- Optional step. A grill pan would be a great option here if you want to slightly char the corn without using a grill.
- Transfer the baked corn directly to a lightly greased grill pan and grill all sides until you reach the desired result. Don't overcook it, though!
- Toppings. Arrange the cajun corn on a serving platter. Top with crumbled feta or cotija cheese, chopped cilantro, and cajun or red chili pepper flakes. Serve warm!
If you love cajun don't miss my creamy Cajun shrimp pasta with sausage and Cajun turkey breast!
Corn On The Cob - On The Stovetop
Looking for more ways to cook corn?
Follow these easy steps to cook corn on the cob on the stovetop.
- Begin by peeling back the husks of the corn and removing the silk.
- 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.
- After cooking, rub with the seasoning mixture and mayo like above instructions and enjoy. Or you can also put it on the the grill or pan fry until slightly charred (a grill pan works too).
Julia's Tip: To make things quicker, see if your grocery store sells corn already husked.
🪅Related Recipe: Mexican chicken sweet potato skillet
Corn On The Cob - In Air Fryer
Cooking Cajun corn on the cob in air fryer is even easier than other methods!
Cosori is my favorite air fryer because of its size and pretty design!
- Preheat the air fryer to 400°F (200°C).
- Place the seasoned corn (seasonings) in the basket.
- Air fry for about 12-15 minutes, remembering to turn the corn halfway through, until it's tender and slightly charred.
- Carefully take it out of the air fryer, brush with mayo mixture and serve it hot.
Note: You don't have to use foil for this method.
However, if you're tempted to use it to catch drippings, you can do so safely by following three simple rules:
- Never let the foil touch the heating element, make sure it's weighted down to prevent it from moving around the basket.
- Avoid using it with acidic ingredients to prevent any transfer onto your food.
Tips and Variations
- Experiment with a swirl of honey or sugar to create a distinctively spicy-sweet and savory combo.
- 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, try different seasoning blends like Italian herbs, curry, seasoned salts (try my celery salt), garlic, or the classic mix of salt and pepper.
- If you use a store-bought Cajun mix, it might already have a lot of salt. So, you can leave out the salt in this recipe if that's the case.
- Add crumbled bacon on top before serving, yum!
How to Shuck Corn
- Remove the husk and silk from the corn by peeling back the husk from the top and pulling it down. Use your hands to clear away all the husk and silk.
- Hold the corn upright on a flat surface.
- Use a sharp knife to trim off the tip and base of the cob to make flat surfaces, which makes it easier to work with. Hold the corn at the top with one hand and use the other hand to slice down the cob to remove the kernels.
- Make sure to cut close to the cob to get all the kernels. Keep turning the corn and cutting until all the kernels are off.
- Throw away the cob and put the kernels in a sealed container in the fridge until you're ready to use them.
Serving Ideas For Cajun Corn on The Cob
Cajun corn is an easy side dish that goes well with any meal. It tastes delicious at a summer barbecue or potluck!
You can have it with grilled meats, seafood, or veggies.
Here's what my family loves to serve Cajun corn:
- Pulled pork or Beef
- Air Fryer Salmon
- Mashed Potatoes
- Stovetop Burgers
- Pork Ribs
- Chicken Salad
- Tomato Salsa (Pico de Gallo)
- Guacamole
- Or try one of these popular one pot recipes.
Enjoy Right Away
For this recipe, enjoy the Cajun corn immediately after cooking. Follow the tips below to store cooked corn for later. Also, consider preparing extra mayo sauce!
Storing Leftover Corn On The Cob
- To Store Raw Corn: Store uncooked corn cobs in their husks in the refrigerator's crisper drawer until you're ready to cook.
- To Store Cooked Corn: Allow the corn cobs to cool completely. Store in an airtight container in the refrigerator for a maximum of 3 days. Reheat in the microwave. Or reheat corn in air fryer.
- Freezing Cooked Corn: For long-term storage, place corn in a large freezer bag or wrap it individually in plastic wrap. Freeze for up to 3 months. You can also cut the corn kernels off the cob and freeze them separately to use in other recipes.
Mexican Side Dish Recipes
- Fresh Tomato Salsa (Pico de Gallo)
- Guacamole
- Lime Cilantro Rice
- Potato Salad
- Air Fryer Brussels Sprouts
- Roasted Asparagus With Cheese
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Recipe Card
Cajun Corn On The Cob Recipe (Grilled, Baked, or Air Fryer)
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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. Whisk olive oil, half of the cajun spice, half of the paprika spice, garlic and onion powder, salt, and pepper to taste in a small bowl.
- Place each cob on a piece of foil. Brush each corn generously with the mixture. Wrap the corn in foil. If you have extra oil-spices mixture left, you can brush the corn later, right before brushing with the mayo sauce.
- Bake for 30 minutes at 425 F. If you like the corn soft, remove it from the oven after 30 minutes, brush it with more oil-spice mixture, and bake another 20-25 minutes until the kernels are tender.
- Prepare the mayo sauce while the Cajun corn is baking. In a small bowl, mix the 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 of the oven. Let it cool slightly. Brush it with the leftover oil mixture (optional) and mayo mix all over it. You can enjoy it as it is or follow the grilling instructions below.
- Tip: If you're looking to get the corn slightly charred without using a grill, a grill pan is a great choice. Transfer the baked corn to a lightly greased grill pan and grill all sides until charred. Just be careful not to overcook it!
- Before serving, sprinkle the corn with parsley, add crumbled feta or cotija cheese, and add more cajun seasoning. Serve warm!
VIDEO
NOTES
- How to Grill Corn on The Cob: Begin by soaking the corn in warm water for 15-20 minutes. Then, oil the grates and place the cobs directly on the grill. Grill them until all sides are slightly charred, which usually takes about 20 minutes.
- How To Air Fry Cajun Corn: You can cook Cajun corn on the cob easily with an air fryer. Just preheat the air fryer to 400°F (200°C) and put the seasoned corn in the basket. Air fry for 12-15 minutes, flipping halfway through, until it's tender and a bit charred. When it's done, take it out carefully and serve it hot. Enjoy your tasty Cajun Corn on the Cob!
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Cajun Corn On The Cob Frequently Asked Questions
Elotes, or Mexican Corn on the cob, can be eaten with any other Mexican recipe, such as Tacos, Fajitas, Tostadas, Nachos, or Chilis. They will also work great with a steak.
Read my full list 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.
When selecting corn at the market, look for bright green, tightly wrapped husks and firm, evenly spaced kernels.
Check the silk for freshness, aiming for bright golden strands. If possible, choose corn picked the same or previous day. Give the corn a gentle shake to ensure juiciness.
To make cajun corn on the cob, start by shucking the corn and removing the silk.
Brush the corn with melted butter or oil and sprinkle a cajun spice blend.
Grill or bake the corn over medium heat until tender, then enjoy this flavorful side dish.
While fresh corn is recommended for the best flavor, frozen corn is a convenient alternative. Simply thaw the corn before seasoning it with Cajun spices and cooking as usual.
If you have leftover cajun corn on the cob, store it in an airtight container in the fridge.
It can be kept for up to 3 days and reheated in the microwave for a quick and delicious snack.
The key ingredients for cajun corn on the cob include corn (preferably fresh), cajun seasoning, oil or butter, pepper, and a blend of spices like garlic powder, paprika, and cayenne pepper to give it that spicy kick.
Mayonnaise is often used on corn on the cob because it adds creaminess and flavor that go well with the sweetness of the corn.
It also helps other seasonings stick, prevents the corn from drying out, and makes it tastier overall.
More Cajun and Corn Recipes You'll Love
You may also enjoy exploring these cajun seasoned recipes!
jerry_t
grilling corn is the way to go! nothing beats that smoky flavor. always a hit at my bbq parties. julia, your cajun corn on the cob recipe sounds like it'll be the star of my next cookout. cheers for sharing.
Julia
thank you for your comment Jerry! Glad you liked it!
Samantha Keen
Hey Julia, love the variety of cooking methods for corn on the cob you've included. Quick question - for the baking method, do you recommend wrapping the corn in foil, or is it better to let it roast uncovered to get some char? Thanks for the great ideas!
Julia
Hi Samantha, for this recipe including mayo I like to wrap it.
Dorothy Brown
Oh so good brushed on corn on the cob. We loved it!
Julia | The Yummy Bowl
delicious right, thank you Dorothy!
Dorothy Brown
Oh so good on corn!
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.
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.
Julia
Easy cajun corn on the cob!