Name: Spicy & Creamy Cajun Corn on the Cob
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 4 ears fresh corn on the cob, husked; 2 tablespoons olive oil; Salt, to taste; Freshly ground black pepper, to taste; 4 tablespoons mayonnaise (regular or vegan); 80 millilitres sour cream or Mexican crema; 1½ teaspoons Cajun seasoning; 1½ teaspoons smoked paprika; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 tablespoon fresh cilantro, finely chopped; 60 grams crumbled cheese (feta or cotija); 1 tablespoon fresh lime juice; 1 teaspoon chipotle powder or chili powder (optional)

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Spicy & Creamy Cajun Corn on the Cob a smoky, creamy, and slightly spicy twist on classic corn on the cob — this version brings together charred grilled corn, a rich Cajun-spiced cream sauce, crumbled cheese, fresh herbs, and a hint of lime. It’s one of those sides I always turn to for summer BBQs or even a comforting side during colder months. Whether I’m entertaining or just craving something flavorful and satisfying, this Cajun corn never fails to impress.

Spicy & Creamy Cajun Corn on the Cob

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 ears fresh corn on the cob, husked

2 tablespoons olive oil

Salt, to taste

Freshly ground black pepper, to taste

4 tablespoons mayonnaise (regular or vegan)

80 millilitres sour cream or Mexican crema

1½ teaspoons Cajun seasoning

1½ teaspoons smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon fresh cilantro, finely chopped

60 grams crumbled cheese (feta or cotija)

1 tablespoon fresh lime juice

1 teaspoon chipotle powder or chili powder (optional, for extra kick)

Directions

I start by preheating the grill to medium-high heat and oiling the grates so the corn doesn’t stick.

I brush each ear of corn with olive oil, seasoning generously with salt and pepper.

The corn goes straight onto the hot grill. I turn it occasionally, letting it char and soften for about 10–15 minutes.

While it grills, I mix together mayonnaise, sour cream, Cajun seasoning, smoked paprika, onion powder, and garlic powder until it’s smooth and creamy.

As soon as the corn comes off the grill, I slather on that creamy Cajun sauce while it’s still hot.

I top each cob with crumbled cheese and cilantro, drizzle lime juice, and if I’m in the mood for extra spice, I add a sprinkle of chipotle or chili powder.

It’s best served immediately while it’s warm, melty, and full of flavor.

Servings and timing

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 ears (4 servings)

Calories (approx. per serving): 380 kcal

Variations

Make it vegan: I use vegan mayo and a plant-based sour cream or crema. Nutritional yeast or vegan feta-style cheese also works well as a topping.

Baked version: If I don’t have a grill, I roast the corn in the oven at 220°C (425°F) for 20–25 minutes, turning halfway.

Add bacon: Sometimes I sprinkle crispy chopped bacon over the top for an extra savory layer.

Herb swap: If cilantro isn’t my thing, I use parsley or even green onions for a different fresh finish.

Cheese twist: Cotija gives a salty, authentic Mexican street corn flavor, but I also like using feta for a tangier touch.

Storage/Reheating

If I have leftovers, I wrap the corn tightly in foil or place it in an airtight container and refrigerate for up to 2 days. To reheat, I warm the corn in a 175°C (350°F) oven for about 10 minutes, or until heated through. I avoid microwaving since it can make the texture rubbery. I usually brush on a little extra sauce after reheating to refresh the flavor.

FAQs

What if I don’t have a grill?

I can roast the corn in the oven or even cook it on a stovetop grill pan. The goal is to get that nice char and tender texture.

Can I make the sauce ahead of time?

Yes, I often prepare the sauce a day in advance and keep it in the fridge. It actually helps the flavors meld together even more.

Is this dish very spicy?

It has a kick, but it’s balanced by the cream and cheese. I can always adjust the spice level by using less Cajun seasoning or skipping the optional chipotle powder.

What cheese works best?

I like using cotija for an authentic street corn vibe, but feta is a great alternative with a salty punch. Even parmesan could work in a pinch.

Can I use frozen corn?

Fresh corn works best, but if I’m using frozen corn on the cob, I thaw it completely and pat it dry before grilling to avoid steaming.

Conclusion

This spicy & creamy Cajun corn on the cob is one of those recipes I keep coming back to. It’s bold, satisfying, and simple enough to pull together even on busy nights. Whether it’s for a backyard barbecue or a cozy side dish, I love how it delivers on flavor every time. The creamy sauce, smoky char, and pops of freshness from lime and herbs make it irresistible. Give it a try—I think it’ll become a staple in your rotation too.

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Spicy & Creamy Cajun Corn on the Cob

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A smoky, creamy, and spicy twist on classic corn on the cob, featuring grilled corn slathered in a Cajun-seasoned cream sauce, topped with cheese, herbs, and lime juice. Perfect for BBQs or as a flavorful side year-round.

Instructions

Preheat the grill to medium-high heat and oil the grates to prevent sticking.
Brush each ear of corn with olive oil and season generously with salt and pepper.
Grill the corn, turning occasionally, until charred and tender, about 10–15 minutes.
In a bowl, mix together mayonnaise, sour cream, Cajun seasoning, smoked paprika, onion powder, and garlic powder until smooth.
Remove the corn from the grill and immediately coat it with the creamy Cajun sauce while still hot.
Top each cob with crumbled cheese and chopped cilantro.
Drizzle with fresh lime juice and sprinkle with chipotle or chili powder if desired.
Serve immediately while warm and melty.