Ingredients:
4 ears of corn, husked
2 tablespoons olive oil
Salt and pepper, to taste
4 tablespoons mayonnaise (vegan mayo can be used)
1/3 cup sour cream or Mexican crema
1 1/2 teaspoons Cajun spice
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon chopped cilantro
1/2 cup crumbled feta or cotija cheese
1 tablespoon lime juice
1 teaspoon chipotle or chili powder (optional)
Instructions:
Preheat the oven to 425°F (220°C).
In a small bowl, whisk together olive oil, half of the Cajun spice, half of the smoked paprika, garlic powder, onion powder, salt, and pepper to taste. This will be used to brush the corn later. Set aside.
Arrange a piece of foil over each ear of corn Brush each corn generously with the oil-spice mixture. Wrap the corn in foil.
Transfer the wrapped corn to the preheated oven and bake for 30 minutes. If you prefer softer corn, remove it from the oven after 30 minutes, brush it with more of the oil-spice mixture, and bake for an additional 20-25 minutes.
While the corn is baking, prepare the mayo sauce. In a medium bowl, mix together the mayonnaise, sour cream, remaining Cajun spice, remaining smoked paprika, lime juice (or squeeze it directly on the corn as needed), salt, and pepper to taste.
Once the corn is done baking, let it cool slightly. Optional: Brush the corn with any remaining oil-spice mixture before proceeding.
Brush the mayo sauce all over the corn, or if desired, use a grill pan to lightly char the corn before adding the mayo sauce.
Top the corn with crumbled feta or cotija cheese, chopped cilantro, and additional Cajun spice.
Serve the Cajun corn on the cob warm.
Enjoy this delicious and flavorful Cajun-inspired corn dish! Please let me know if you require any other help.