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Best Grilled Corn Recipe: Spicy Creamy Cajun Corn Cobs (Easy BBQ Side)

This Spicy Creamy Cajun Corn Cob recipe elevates simple grilled corn into a bold, restaurant-quality side dish. Featuring smoky charred corn coated in a rich, tangy Cajun cream sauce and topped with crumbled cheese, fresh cilantro, and a squeeze of lime, it’s the perfect summer BBQ favorite ready in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Cajun / Southern
Calories: 245
Ingredients Method Notes

Ingredients
  

Fresh Corn Base
  • 4 ears corn husked
  • 2 tablespoons olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
Creamy Cajun Coating
  • 4 tablespoons mayonnaise
  • 80 ml sour cream or Mexican crema
  • 1.5 teaspoons Cajun seasoning
  • 1.5 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
Finishing Toppings
  • 1 tablespoon fresh cilantro finely chopped
  • 60 g feta or cotija cheese crumbled
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chipotle or chili powder optional
  • Smart Substitutions: Use vegan mayo and coconut cream for dairy-free versions or swap cheese for nutritional yeast and toasted sesame seeds for a plant-based twist.

Method
 

  1. Prepare the Grill: Preheat grill to medium-high heat (400–450°F). Clean and oil grates lightly to prevent sticking.
  2. Season the Corn: Brush each ear of corn with olive oil, then season with salt and pepper for balanced flavor and even browning.
  3. Grill to Perfection: Place corn directly on grill grates. Cook 10–15 minutes, rotating every 3–4 minutes until evenly charred and tender.
  4. Make the Cajun Cream Sauce: In a bowl, whisk together mayonnaise, sour cream, Cajun seasoning, smoked paprika, onion powder, and garlic powder until smooth.
  5. Coat the Corn: Remove corn from grill and immediately brush with Cajun cream sauce while still hot for better adhesion.
  6. Finish with Toppings: Sprinkle crumbled cheese, chopped cilantro, drizzle with lime juice, and dust lightly with chipotle powder. Serve warm.

Notes

For a lighter version, substitute Greek yogurt for sour cream or air-fry corn at 400°F for 12 minutes. Always serve hot for the best texture and flavor balance. The Cajun sauce can be made ahead and refrigerated for up to 2 days.