Cajun Corn V2.0
We get a version of this locally at our favorite chicken wings takeout. But it’s deep-fried and buried in salt. I have come up with the air fryer alternative but really wasn’t happy with the texture. I wanted that char! So I thought I might look around, and gets some ideas on how I might make it at home on the grill or in the oven. I think this works for both.
1 bag of those frozen cobbettes from Green Giant, thawed (or you can chop up fresh corn)
4 Tbs olive oil
salt and pepper to taste
8 Tbs mayonnaise
2/3 cup sour cream or Mexican crema (optional)
3 tsp cajun spice
3 tsp smoked paprika
2 tsp onion powder
2 tsp garlic powder
1 tsp Tajin Spice
2 Tbs cilantro chopped
½ cup feta or cotija crumbled (optional)
2 Tbs Key Lime juice
- Whisk olive oil, half of the cajun spice, half of the paprika, garlic and onion powder, and Tajin spice. Taste and add salt, and pepper as needed.
- Roll each cob in the oil/spice mixture and place each cob on a piece of foil. Wrap up the foil.
- Transfer the corn to the oven and bake for 30 minutes at 425 F, remove and unwrap the corn to 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 of the oven, let cool slightly and brush with any oil mixture left over. Brush on mayo mix all over the corn. (If you want to get the corn slightly charred you can put it on the grill on high rotating to char. Don’t let it burn or catch fire! If you want to get a similar char without using a grill 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, and cajun spice.Serve warm.