Side Dishes
Cajun Corn on the Cob with Lime Cream
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 4 ears
Bring it to the table
About this recipe.
Oven-roasted corn with Cajun spices, a creamy lime topping, crumbled cheese and cilantro. Adjust the heat and salt to suit your seasoning blend.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 4 ears Corn on the cob (husked, silk removed)
- 1 tbsp Olive oil
- 4 tbsp Mayonnaise
- 1/3 cup Sour cream
- 1 1/2 tsp Cajun spice (divided)
- 1 1/2 tsp Smoked paprika (divided)
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tbsp Fresh Cilantro (Chopped)
- 1/2 cup Feta cheese (crumbled; or use cotija)
- 1 tbsp Lime juice
- 1 tsp Chili powder (can use Chipotle instead)
To Taste
- Salt (to taste, only if needed)
- Black pepper (to taste, only if needed)
Two layers of seasoning
A little spice goes on the corn before roasting, with the rest mixed into the cool lime cream. The recipe lists exactly how to divide the Cajun seasoning and smoked paprika.
Char before adding cream
The skillet finish is optional. If you use it, turn the cooked corn with tongs and add the creamy topping afterward. Taste the cream before adding salt because the seasoning blend and cheese may already provide plenty.
The cooking plan
How to make Cajun Corn on the Cob with Lime Cream.
Heat the oven to 425°F. Remove the husks and silk from the corn. Set out four pieces of aluminum foil large enough to wrap each ear.
Mix the olive oil with ¾ teaspoon Cajun seasoning, ¾ teaspoon smoked paprika, the onion powder and garlic powder. Brush the mixture over the corn and wrap each ear in foil. Save the remaining Cajun seasoning and paprika for the cream.
Place the wrapped corn on a rimmed baking sheet and roast for about 30 minutes, turning halfway through, until the kernels are tender. Carefully open a packet to check, keeping your face and hands away from the steam. Cook a little longer only if needed.
While the corn roasts, whisk together the mayonnaise, sour cream, lime juice, remaining ¾ teaspoon Cajun seasoning, remaining ¾ teaspoon paprika and chili powder. Taste before adding salt and pepper. Keep refrigerated until serving.
For charred spots, unwrap the cooked corn and place in a hot, dry cast-iron skillet for a few minutes, turning with tongs. Do this before adding the cream. This optional step adds about 5 minutes.
Let the corn cool just enough to handle. Spread each ear with lime cream and top with crumbled feta or cotija and chopped cilantro. Offer any extra cream at the table.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Cajun Corn on the Cob with Lime Cream
Ingredients
- 4 ears Corn on the cob husked, silk removed
- 1 tbsp Olive oil
- 4 tbsp Mayonnaise
- ⅓ cup Sour cream
- 1 ½ tsp Cajun spice divided
- 1 ½ tsp Smoked paprika divided
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tbsp Fresh Cilantro Chopped
- ½ cup Feta cheese crumbled; or use cotija
- 1 tbsp Lime juice
- 1 tsp Chili powder can use Chipotle instead
- Salt to taste, only if needed
- Black pepper to taste, only if needed
Equipment
Instructions
- Heat the oven to 425°F. Remove the husks and silk from the corn. Set out four pieces of aluminum foil large enough to wrap each ear.
- Mix the olive oil with ¾ teaspoon Cajun seasoning, ¾ teaspoon smoked paprika, the onion powder and garlic powder. Brush the mixture over the corn and wrap each ear in foil. Save the remaining Cajun seasoning and paprika for the cream.
- Place the wrapped corn on a rimmed baking sheet and roast for about 30 minutes, turning halfway through, until the kernels are tender. Carefully open a packet to check, keeping your face and hands away from the steam. Cook a little longer only if needed.
- While the corn roasts, whisk together the mayonnaise, sour cream, lime juice, remaining ¾ teaspoon Cajun seasoning, remaining ¾ teaspoon paprika and chili powder. Taste before adding salt and pepper. Keep refrigerated until serving.
- For charred spots, unwrap the cooked corn and place in a hot, dry cast-iron skillet for a few minutes, turning with tongs. Do this before adding the cream. This optional step adds about 5 minutes.
- Let the corn cool just enough to handle. Spread each ear with lime cream and top with crumbled feta or cotija and chopped cilantro. Offer any extra cream at the table.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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