If classic corn on the cob feels a little boring, this Spicy Creamy Cajun Corn on the Cob is about to change everything. Sweet corn is grilled until lightly charred, then coated in a rich, creamy Cajun sauce bursting with smoky heat and zesty flavor. It’s messy in the best way, incredibly easy to make, and guaranteed to steal the spotlight at cookouts, family dinners, or casual weeknight meals.
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This recipe transforms simple corn into a crave-worthy side dish that disappears fast—so you might want to make extra.
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Ingredients
- 4 ears fresh sweet corn, husked
- 2 tablespoons unsalted butter, melted
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, finely chopped
- 1 lime, cut into wedges
Instructions
- Preheat the grill to medium-high heat.
- Prepare the corn: Brush each corn cob with melted butter and lightly season with salt and pepper.
- Grill the corn for 12–15 minutes, turning occasionally, until tender with light char marks.
- Make the Cajun cream sauce: In a bowl, whisk together mayonnaise, sour cream, Cajun seasoning, smoked paprika, and garlic powder until smooth.
- Sauce it up: Remove corn from the grill and generously spread the creamy Cajun mixture over each cob while warm.
- Finish and serve: Sprinkle with chopped parsley and serve immediately with lime wedges for squeezing.
Pro Tips
- Grill the corn directly on the grates for extra smoky flavor
- Taste your Cajun seasoning first—some blends are spicier than others
- Apply the sauce while the corn is hot so it melts into every kernel
- Use a silicone brush or spoon for even coating
Why This Recipe Works
- Sweet meets spicy: Natural corn sweetness balances the bold Cajun heat
- Creamy texture: The sauce keeps the corn juicy and indulgent
- Fast and simple: Minimal prep with maximum flavor payoff
- Crowd-pleasing: Perfect for barbecues, potlucks, and family meals
Substitutions & Variations
- No grill? Boil or roast the corn, then add the sauce
- Lighter option: Swap sour cream for plain Greek yogurt
- Extra heat: Add hot sauce or cayenne pepper
- Cheesy twist: Sprinkle grated Parmesan or cotija cheese on top
- Herb swap: Use cilantro instead of parsley for a fresh kick
Make-Ahead, Storage & Reheating Guide
- Make-ahead: Prepare the Cajun cream sauce up to 24 hours in advance and refrigerate
- Storage: Wrap leftover corn in foil and refrigerate for up to 2 days
- Reheating: Warm gently in the microwave or oven; add fresh lime before serving
Serving Ideas
- Pair with grilled chicken, steak, or shrimp
- Serve alongside burgers or barbecue ribs
- Add to a summer picnic or cookout spread
- Enjoy as a flavorful vegetarian side dish
Nutrition (Per Serving Estimate)
- Calories: ~260
- Protein: ~4g
- Fat: ~17g
- Carbohydrates: ~24g
- Fiber: ~2g
- Sugar: ~5g
Values are approximate and may vary based on ingredients used.
Frequently Asked Questions
Can I make this recipe less spicy?
Yes. Use mild Cajun seasoning and skip any additional heat.
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Is frozen corn suitable?
Absolutely. Grill or boil frozen corn and proceed as directed.
Can I roast the corn instead of grilling?
Yes. Roast at 425°F (220°C) for 20–25 minutes, turning once.
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What can I use instead of mayonnaise?
Greek yogurt or a yogurt-based dressing works well.
Does this work for large gatherings?
Yes. Double or triple the recipe easily for parties.
This Spicy Creamy Cajun Corn on the Cob proves that simple ingredients can create unforgettable flavor. Creamy, smoky, slightly spicy, and irresistibly messy, it’s the kind of side dish people talk about long after the plates are cleared. Once you try it, plain buttered corn just won’t cut it anymore.
Spicy Creamy Cajun Corn on the Cob
Ingredients
- 4 ears fresh sweet corn, husked
- 2 tbsp unsalted butter, melted
- ½ cup mayonnaise
- ¼ sour cream
- 2 tsp Cajun seasoning
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 1 tbsp fresh parsley, finely chopped
- 1 lime, cut into wedges
Instructions
- Preheat the grill to medium-high heat.
- Prepare the corn: Brush each corn cob with melted butter and lightly season with salt and pepper.
- Grill the corn for 12–15 minutes, turning occasionally, until tender with light char marks.
- Make the Cajun cream sauce: In a bowl, whisk together mayonnaise, sour cream, Cajun seasoning, smoked paprika, and garlic powder until smooth.
- Sauce it up: Remove corn from the grill and generously spread the creamy Cajun mixture over each cob while warm.
- Finish and serve: Sprinkle with chopped parsley and serve immediately with lime wedges for squeezing.
Notes
- Always taste your seasoning blend before adding
- Fresh lime juice brightens the richness of the sauce
- Serve immediately for best texture and flavor
- Keep napkins handy—this recipe is deliciously messy
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