illed with spicy goodness, this Cajun grilled corn recipe offers versatility to your cookout. Excellent eaten on the cob during sweet corn season alongside your favorite barbecue fare, it makes a tasty addition to a crab boil, too. You can also slice the cooked corn off the cob for salads, salsa or serve it alone as a spicy veggie side dish. The choice is entirely up to you, and this can easily become a go-to recipe for your backyard cooking adventures.
This sweet corn recipe is straightforward, though it does require some prep. Since the corn is basted with classic Cajun flavors, you'll need to shuck the corn first. This is a step not typical when grilling corn on the cob because the husk traps moisture and ensures the kernels are perfectly cooked over the grill's high heat. Therefore, the trick to this recipe is to let the corn soak in water for a little longer than normal. If you can, let it go a full two hours before turning on the grill.
The corn grills up quickly, and it should be perfect after just 10 minutes. Toward the end of this time, you'll baste the corn with a simple oil-based spice mix of Cajun seasoning, garlic, and onion. While you can buy it, homemade Cajun seasoning is easy to throw together because it's an uncomplicated mix of common kitchen spices like paprika, onion powder, oregano, thyme, and cayenne pepper. Inexpensive to make once you have the spices, it's always great to have on hand. Of course, you can adjust the amount of seasoning to suit your palate, making it as spicy or mild as you like.
Ingredients :
4 ears of corn husked
2 tablespoon olive oil
salt and 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.
It is fine if you have extra oil-spices mixture left, you can brush the corn later, right before brushing with the mayo sauce.Place each cob on a piece of foil. Brush each corn generously with the mixture. Wrap in foil.
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
Enjoy !!
0 Comments