Ingredients:
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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PREPARATION:
Oil and flavors. In a little bowl, whisk olive oil, a big part of the cajun flavor, a big part of the paprika zest, garlic and onion powder, salt, pepper to taste. It is fine on the off chance that you have additional oil-flavors blend 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 stove and prepare for 30 minutes at 425 F. Assuming you like the corn to be milder, eliminate it from the stove following 30 minutes, brush it with more oil-flavor blend and prepare another 20-25 minutes. While cajun natural corn is heating up, set up the mayo sauce. In a medium bowl, blend mayo, sharp cream, extra cajun and paprika, lime squeeze (or press 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 combination (discretionary) lastly mayo blend all around the corn. (If you have any desire to get the corn marginally burned without utilizing a barbecue, a barbecue dish would be an extraordinary choice here. However, move the heated corn straightforwardly to a gently lubed barbecue dish and let every one of the sides barbecued until the ideal outcome, don’t overcook it!). Top with disintegrated feta or cotija cheddar, hacked cilantro, cajun zest. Serve warm
Enjoy !