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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 vegetarian 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 glass feta or cotija crumbled

o 1 tablespoon lime juice

o 1 teaspoon chipotle or chili powder optional

How To Form Cajun Corn On The Cob

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


It is fine in case 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 heat for 30 minutes at 425 F. In the event that you just like the corn to be gentler, expel it from the broiler after 30 minutes, brush it with more oil-spice blend

and prepare another 20-25 minutes.

While cajun corn on the cob is heating, plan the mayo sauce. In a medium bowl, blend mayo, acrid cream, remaining cajun and paprika, lime juice (or crush it afterward straightforwardly on the


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

Take the corn out from the stove, let cool somewhat and brush with extra oil blend (discretionary) and at last mayo blend all over the corn. (In the event that you need to induce the corn somewhat

charred without employing a barbecue, a flame broil container would be a awesome choice here. Exchange the prepared corn straightforwardly to a softly 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 zest.Serve warm

For more recipes click here


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