Roasted Cajun corn on the cob is easy to make in the comfort of your home. Perfectly baked corn is dipped in a creamy-cajun-mayo sauce, sprinkled with salty crumbled cheese, and is the best choice for large summer parties.
If it’s summer where you are now, then the season of corn has probably started by now. And there are tons of ways you can eat corn during this season.
Of course my go-to is a delicious and easy Elote recipe which is another name for Mexican street corn on the cob. Mexican recipes rank very high in our family, we love practically anything from dinner recipes to side dishes and drinks.
And if you’re looking for a simple spicy Mexican corn recipe or any corn recipe at all, then I’m sure you’ll become a fan of this Cajun Corn on the Cob too.
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Ingredients
The recipe is easy and quite straightforward with plenty of room for adjustment. There are few ways to cook corn, but baking or boiling, in my opinion, makes the best corn on the cob. Plus not everyone has a grill but I’ll explain how you can get very similar results to an authentic grilled Mexican Street Corn recipe just using the oven and a grill pan.
That being said, grilling the corn does give a beautiful char and smoky flavor that even a grill pan won’t be able to do. I’ll explain different ways of how you can cook Cajun Corn on the Cob in a minute.
Let’s go quickly through some of the essential ingredients first.
- Corn – any type of corn on the cob will do, yellow or white, your call. But white corn is mainly used in Mexico.
- Cajun – feel free to adjust the amount if feels too spicy or simply don’t add it to the mayo mix later. But I found the ratio in this recipe works great and I’d say it’s rather mildly spicy, (even kids can eat) and for adults, I always add a small bowl of extra spices to sprinkle on the corn when serving.
- Sour cream and mayo – they both add lightness and creaminess to balance off the spicy flavors from the cajun spice.
- Onion and garlic powder – optional, but does give a little extra flavor and combined with corn and mayo mixture does complete the dish.
- Cotija or feta cheese – If you can’t get cotija, feel free to use crumbled feta, parmesan or finely grated cheddar instead.
Instructions
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, 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.
Bake. Transfer the corn to a baking pan 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 (feel free to double the quantity of spices for extra flavor and bright red color!), 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.
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!. For this also advise boiling the corn for about 7-10 minutes less if you plan to put it on to the grill later.
Toppings. Top with crumbled feta or cotija cheese, chopped cilantro, cajun. Serve warm!
Tips
There are few ways how you can cook corn:
- 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. Corn on the cob boil time: I know people do this differently, but my way is to take it to a boil and then simmer on medium low for 10-15 minutes. Taste test for doneness and seasoning. 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 the corn 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 (my mom does!) 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.
- Corn on the cob calories – as you already understood one Cajun corn on the cob can be quite high in calories due to the seasonings, creamy sauce and extra toppings. The corn itself is about 100 calories depending on the size obviously, but usually it’s around that number. You can reduce calories for this particular recipe by using less or no mayo, or using homemade mayo instead, or yogurt and less cheese or a low calorie cheese option. Or simply brushing the corn with less creamy mixture will work.
Serving suggestions
Serve this Cajun corn on the cob as an appetizer or as a side dish for many other Mexican style recipes, such as:
Tacos, Fajitas, Tostadas, Chili and more.
And serve this along with other Mexican side dishes such as:
FAQ
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 is an American classic and popular Mexican street food that is called Elote. It is boiled or grilled and served on a stick or with the husk as a handle. Dipped and topped with creamy sauce, cheese and more spices if needed.
I hope you’ll enjoy this easy Cajun Corn On The Cob recipe and if you make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.
Thank you for reading,
Love,
Julia
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Easy Mexican Side Dish Recipes
Cajun Corn On The Cob
Ingredients
- 4 ears of corn husked
- 2 tbsp olive oil
- salt and pepper to taste
- 4 tbsp mayonnaise i used vegan mayo
- ⅓ cup sour cream or Mexican crema
- 1 ½ tsp cajun spice
- 1 ½ tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp cilantro chopped
- ½ cup feta or cotija crumbled
- 1 tbsp lime juice
- 1 tsp 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!
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).
Need a different visual? This recipe is also available as a story!
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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Easy cajun corn on the cob!