Cajun Corn On The Cob


4 ears of corn husked

2 tablespoon olive oil

salt and pepper to taste

4 tablespoon mayonnaise i used vegan mayo

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 chopped

½ cup feta or cotija crumbled

1 tablespoon lime juice

1 teaspoon chipotle or chili powder optional

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

It is fine in the event that you have additional oil-flavors combination left, you can brush the corn later, just prior to brushing with the mayo sauce.Place every cob on a piece of foil. Brush each corn liberally with the blend. Enclose by foil.

Move the corn to the broiler and heat for 30 minutes at 425 F. On the off chance that you like the corn to be gentler, eliminate it from the broiler following 30 minutes, brush it with more oil-flavor blend and prepare another 20-25 minutes.

While cajun fresh corn is heating up, set up the mayo sauce. In a medium bowl, blend mayo, harsh cream, extra cajun and paprika, lime squeeze (or crush it later straightforwardly on the corn depending on the situation), salt, and pepper to taste.

Take the corn out from the stove, let cool marginally and brush with extra oil blend (discretionary) lastly mayo blend all around the corn. (To get the corn somewhat burned without utilizing a barbecue, a barbecue dish would be an extraordinary choice here. However, move the prepared corn straightforwardly to a delicately lubed barbecue container and let every one of the sides barbecued until the ideal outcome, don’t overcook it!).

Top with disintegrated feta or cotija cheddar, slashed cilantro, cajun flavor. Serve warm

Enjoy !

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