What You’ll Need to Make This
→ Main Ingredients
4 ears corn, husked
2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
→ Creamy Cajun Coating
4 tablespoons mayonnaise (vegan or regular)
80 millilitres sour cream or Mexican crema
1.5 teaspoons Cajun seasoning
1.5 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
→ Toppings
1 tablespoon fresh cilantro, finely chopped
60 grams feta or cotija cheese, crumbled
1 tablespoon fresh lime juice
1 teaspoon chipotle powder or chili powder (optional)
How to Prepare:
Preheat grill to medium-high heat in preparation for roasting the corn.
Brush each ear of corn evenly with olive oil and season all sides with salt and black pepper.
Place prepared corn directly on the grill grates. Cook for 10 to 15 minutes, turning occasionally until kernels are charred and tender.
In a mixing bowl, whisk together mayonnaise, sour cream, Cajun seasoning, smoked paprika, onion powder, and garlic powder until smooth and well combined.
Remove grilled corn from heat and immediately brush each ear generously with the prepared Cajun cream sauce.
Top each coated ear of corn with crumbled cheese and finely chopped cilantro. Drizzle fresh lime juice over the top and sprinkle with chipotle or chili powder if desired.
Serve immediately while corn is warm for best flavour and texture.
Extra Tips
Select corn with firm, tightly wrapped husks and plump kernels for maximum sweetness and juiciness.
Ensure spices are fresh to achieve a vibrant flavour profile.
Corn can be boiled or steamed if a grill is unavailable, then charred over stovetop or with a kitchen torch.
Do not skip lime juice; its acidity enhances the balance between creamy and spicy elements.
Wrap leftover corn individually in plastic or foil and refrigerate for up to 3 days; reheat in microwave or on grill.
