Cajun Corn on the Cob
Are you looking to add some extra zing to your corn on the cob? This recipe is the perfect combination of savory and spicy flavors that you’ll love. Not only is it tasty, but it’s also super easy to prepare, making it perfect for any skill level in the kitchen. This irresistible side dish will be perfect for your next backyard BBQ or summer gathering. So, let’s elevate your corn-on-the-cob game with our Cajun corn-on-the-cob recipe.
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We love it when we can start cooking outdoors again. The Ooni pizza oven comes out, and cheese pizza, Neapolitan pizza, and Caprese pizza go in.
And, of course, it’s time to use the grill again; flipping veggie burgers, chili lime corn on the cob, and pesto corn on the cob in the great outdoors is so good, and we love grilling corn.
But sometimes you want to spice up your corn game and we think you’ll love this tasty Cajun corn recipe.
Why you’ll love this delicious corn recipe
- You can cook them in three ways; in the oven, boiling, or on the grill.
- Great to spice up your outdoor grilling game.
- Are you throwing a Mardi Gras party? These make a perfect side dish.
- It only takes a few minutes to prepare, so it’s a low-maintenance recipe.
- All the ingredients for this delicious recipe are 100% vegetarian.
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
How to make Cajun corn on the cob with step-by-step instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Homemade Cajun seasoning recipe
Making Cajun seasoning is easy; you’ll have excess that you can store in an airtight container and use in other recipes.
Add paprika, dried oregano, onion powder, cayenne pepper, kosher salt, black peppercorns, red chili flakes, garlic powder, and dried thyme to a grinder, and grind until you have your preferred consistency.
Prepare the topping
Add mayonnaise, sour cream, lime juice, any leftover oil mixture, salt, and pepper to a small mixing bowl and combine.
When the corn has cooked, remove them from the oven and unwrap them.
Making the Cajun corn on the cob in the oven
Preheat your oven to 400°F/205°C.
Add olive oil and half of the Cajun seasoning, and whisk to combine,
Brush the seasoned oil mixture onto each cob, so it’s evenly coated, then wrap it in kitchen foil and place it on a baking sheet.
Cook until the corn on the cob is tender, approximately 25 minutes.
Boiling Corn on the cob
Place the ears of corn in a pot of boiling water and boil for approximately 5 minutes, then turn the heat off and let the corn sit in the boiling water for a couple of minutes.
While the corn on the cob is sitting, melt butter in a small saucepan.
Drain corn and pour the melted butter over the corn on the cobs.
Grilling Cajun corn on the cob
Preheat the grill to medium-high heat.
Using fresh corn on the cob, peel back the husks of the corn without removing them completely. Remove the silk (the thin strands on the cob) and discard them.
Brush the corn with Cajun oil, then pull the husks back over the corn, covering the entire cob. Tie the top of the husks with kitchen twine to keep them firmly in place.
Add the corn to the grill and cook for around 15-20 minutes, turning occasionally, until the corn is tender and slightly charred on all sides.
Remove the corn from the grill and carefully remove the husks and strings.
Topping the Cajun corn
Transfer the cooked corn to a serving plate and spread the mayonnaise mixture over them.
Sprinkle feta cheese or cotija cheese, a little Cajun seasoning, and chopped cilantro; serve immediately, and enjoy!
Recipe notes and expert tips
- Extra flavor
Squeeze fresh lime juice over the topping for an extra citrus burst. - Sub the oil I
f you prefer to cook vegetable oil-free, mix butter and Cajun seasoning together and spread it evenly over the corn on the cob. - Storage
Store leftover corn on the cob in an airtight container for up to three days. Remove the corn kernels and freeze them for up to three months.
How to store leftover Cajun corn
Store leftovers in an airtight container in the fridge for up to three days.
You can also freeze them; when the corn is at room temperature, use a sharp knife to remove the corn kernels and place them in a freezer bag, then freeze them for up to three months.
More easy recipes for you to try at home
If you love our Cajun corn-on-the-cob recipe, then why not try these easy recipes;
Cajun Corn on the Cob
Ingredients
- 2 tbsp Olive oil
- 4 tsp Cajun seasoning
- 4 Corn on the cob shucked and cleaned
- 4 tbsp Mayonnaise
- ½ cup Sour cream
- 1 tbsp Lime juice
- Salt and pepper to taste
- ½ Feta or cotija cheese crumbled
- 1 tbsp Cilantro chopped
Instructions
Prepare the Topping
- Add mayonnaise, sour cream, lime juice, any leftover oil mixture, salt, and pepper to a small mixing bowl and combine.4 tbsp Mayonnaise, ½ cup Sour cream, 1 tbsp Lime juice, Salt and pepper
Making the Cajun corn on the cob in the oven
- Pre heat your oven to 400°F/205°C
- In a mixing bowl, add olive oil and half of the cajun seasoning, and whisk to combine. Brush the oil mixture onto each cob and wrap them in foil. Place on a baking sheet and cook until tender, approximately 25 minutes2 tbsp Olive oil, 4 tsp Cajun seasoning, 4 Corn on the cob
Boiling Corn on the Cob
- Place the ears of corn in a pot of boiling water and boil for approximately 5 minutes, then turn the heat off and let the corn sit in the boiling water for a couple of minutes. While the corn on the cob is sitting, melt butter in a small saucepan. Drain the corn and pour the melted butter over the corn on the cobs.
Grilling Cajun corn on the cob
- Preheat the grill to medium-high heat. Using fresh corn on the cob, peel back the husks of the corn without removing them completely. Remove the silk (the thin strands on the cob) and discard them. Brush the corn with Cajun oil, then pull the husks back over the corn, covering the entire cob. Tie the top of the husks with kitchen twine to keep them firmly in place. Add the corn to the grill and cook for around 15-20 minutes, turning occasionally, until the corn is tender and slightly charred on all sides. Remove the corn from the grill and carefully remove the husks and strings.
Topping the Cajun Corn
- Transfer the cooked corn to a serving plate and spread the mayonnaise mixture over them. Sprinkle feta cheese or cotija cheese, a little Cajun seasoning, and chopped cilantro; serve immediately, and enjoy!½ Feta or cotija cheese, 1 tbsp Cilantro
Notes
- Extra flavor
Squeeze fresh lime juice over the topping for an extra citrus burst. - Sub the oil I
If you prefer to cook vegetable oil-free, mix butter and Cajun seasoning together and spread it evenly over the corn on the cob. - Storage
Store leftover corn on the cob in an airtight container for up to three days. Remove the corn kernels and freeze them for up to three months.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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