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Spicy Creamy Cajun Corn Cob

Sweet, tender corn gets a flavorful twist with a creamy, spicy Cajun sauce. Perfect as a standout side for barbecues, weeknight dinners, or any meal that deserves a little kick.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4

Ingredients
  

  • 4 ears of fresh corn husked
  • 3 tablespoons unsalted butter or dairy-free alternative
  • ¼ cup mayonnaise or Greek yogurt
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper adjust to taste
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon freshly chopped parsley
  • 1 teaspoon lemon juice

Instructions
 

  • Cook the Corn: Boil corn in a large pot of water for 6–8 minutes until tender. Drain and set aside.
  • Prepare the Sauce: In a small bowl, mix butter, mayonnaise or Greek yogurt, garlic powder, smoked paprika, cayenne, salt, black pepper, and lemon juice until smooth.
  • Coat the Corn: Brush warm corn generously with the creamy Cajun sauce. Add extra sauce after plating if desired.
  • Optional Broil: For a smoky finish, broil the coated corn for 2–3 minutes, turning occasionally.
  • Garnish and Serve: Sprinkle with fresh parsley and serve immediately.

Notes

Serving Suggestions:
Pair with grilled chicken, steak, or shrimp, summer salads, coleslaw, rice dishes, or roasted vegetables.
Storage & Reheating:
Refrigerator: Up to 2 days in an airtight container
Reheat: Gently in a skillet or microwave; add a little extra butter or sauce to maintain creaminess
FAQs
  • Make it less spicy? Reduce or omit cayenne; smoked paprika alone gives mild flavor.
  • Use frozen corn? Cook according to package instructions, then toss with sauce.
  • Dairy-free? Use vegan butter and mayonnaise.
  • Sauce ahead of time? Yes, store in fridge up to 2 days.
  • Grill instead of boiling? Brush sauce during last minutes of grilling for charred flavor.