by THEYUMMYBOWL
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 great for large summer parties.
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.
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.
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.
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.
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.
Before serving, sprinkle the corn with parsley, add crumbled feta or cotija cheese, and add more cajun seasoning. Serve warm!