Spicy & Creamy Cajun Corn on the Cob
Ingredients:
4 ears of corn, husked
2 tablespoon olive oil
Salt and pepper, to taste
4 tablespoon mayonnaise (I used vegan mayo for a healthier twist)
⅓ cup sour cream or Mexican crema
1 ½ teaspoon cajun spice
1 ½ teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon cilantro, finely chopped
½ cup feta or cotija cheese, crumbled
1 tablespoon fresh lime juice
1 teaspoon chipotle or chili powder (optional, but recommended for that extra kick)
Instructions:
Prepare the Grill: Preheat your grill to medium-high heat. While it’s heating, brush each ear of corn with olive oil and season with salt and pepper.
Grill the Corn: Place the corn on the grill and cook, turning occasionally, until it’s charred and tender. This should take about 10-15 minutes.
Mix the Cajun Cream: While your corn is grilling, mix together the mayonnaise, sour cream (or Mexican crema), cajun spice, smoked paprika, onion powder, and garlic powder in a bowl. Make sure it’s well combined.
Dress the Corn: Once your corn is grilled to perfection, remove it from the grill and immediately brush each ear with the spicy cajun cream mixture.
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