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Cajun Corn On The Cob


Cajun Corn On The Cob




o 4 ears of corn husked

o 2 tablespoon olive oil

o salt and pepper to taste


o 4 tablespoon mayonnaise i utilized veggie lover mayo

o ⅓ glass acrid cream or Mexican crema

o 1 ½ teaspoon cajun spice

o 1 ½ teaspoon smoked paprika

o 1 teaspoon onion powder


o 1 teaspoon garlic powder

o 1 tablespoon cilantro chopped

o ½ container feta or cotija crumbled

o 1 tablespoon lime juice

o 1 teaspoon chipotle or chili powder optional


How To Create Cajun Corn On The Cob

Oil and flavors. In a little bowl, whisk olive oil, half of the cajun zest, half of the paprika flavor, garlic and onion powder, salt, pepper to taste.

It is fine on the off chance that you’ve got additional oil-spices blend cleared out, you’ll brush the corn afterward, right some time recently brushing with the mayo sauce.Place each cob on a bit of

thwart. Brush each corn liberally with the blend.Wrap in foil.

Transfer the corn to the stove and prepare for 30 minutes at 425 F. In case you just like the corn to be milder, expel it from the stove after 30 minutes, brush it with more oil-spice blend and heat

another 20-25 minutes.


While cajun corn on the cob is preparing, get ready the mayo sauce. In a medium bowl, blend mayo, acrid cream, remaining cajun and paprika, lime juice (or press it afterward specifically on the

corn as required), salt, and pepper to taste.

Take the corn out from the broiler, let cool somewhat and brush with extra oil blend (discretionary) and at last mayo blend all over the corn. (On the off chance that you need to urge the corn

somewhat charred without employing a barbecue, a barbecue container would be a awesome alternative here. Exchange the heated corn straightforwardly to a delicately lubed grill pan and let all

the sides barbecued until the specified result, don’t overcook it though!).

Top with disintegrated feta or cotija cheese, chopped cilantro, cajun flavor.Serve warm

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