Ingredients :
4 ears of corn husked
2 tablespoon olive oil
salt and pepper to taste
4 tablespoon mayonnaise i used vegan mayo
? cup sour cream or Mexican crema
1 ½ teaspoons cajun spice
1 ½ teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon cilantro chopped
½ cup feta or cotija crumbled
1 tablespoon lime juice
1 teaspoon chipotle or chili powder optional
Instructions :
Oil and spices. In a small bowl, whisk olive oil, half of the cajun spice, half of the paprika spice, garlic and onion powder, salt, and pepper to taste.
It is fine if you have extra oil-spices mixture left, you can brush the corn later, right before brushing with the mayo sauce. Place each cob on a piece of foil. Brush each corn generously with the mixture. Wrap in foil.
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 leftover oil mixture (optional) finally mayo mix all over the corn. (If you want to get the corn slightly charred without using a grill, a grill pan would be a great option here.
Top with crumbled feta or cotija cheese, chopped cilantro, and cajun spice. Serve warm
