Description

Creamy Cajun Corn on the Cob is a rich and flavorful Southern comfort dish perfect for a cozy family meal. Fresh or thawed corn is boiled or grilled, then coated in a luscious, cheesy Cajun-spiced cream sauce and baked until bubbly and golden. This decadent side combines the sweetness of corn with spicy kick and creamy textures, making it an irresistible addition to any dinner table.

Ingredients

Scale

Corn

4 ears Corn on the Cob (fresh or thawed frozen)

Dairy & Cheese

4 tablespoons Butter (or olive oil/plant-based butter)
8 ounces Cream Cheese (or Greek yogurt/mascarpone)
1 cup Heavy Cream (or half-and-half/whole milk)
1 cup Mozzarella Cheese (or cheddar/pepper jack)

Seasonings

2 tablespoons Cajun Seasoning (or Creole seasoning)
1 teaspoon Garlic Powder (or fresh garlic)
1 teaspoon Onion Powder (or fresh onions)
Salt, to taste
Pepper, to taste

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Instructions

Preparation: Gather all ingredients and prepare corn by removing husks if fresh or thawing if frozen.
Cook Corn: Boil or grill the corn until tender, approximately 8-10 minutes. For fresh corn, let it cool slightly before cutting off the kernels carefully.
Make Cheese Sauce: In a medium saucepan, melt butter over medium heat. Add cream cheese and heavy cream, whisking continuously until the mixture is smooth and creamy, about 2-3 minutes.
Add Cheese and Seasoning: Stir in the mozzarella cheese and Cajun seasoning along with garlic powder and onion powder. Continue stirring until the cheese is fully melted and the sauce is well combined.
Combine Corn and Sauce: Place the prepared corn kernels in a baking dish and pour the cheese sauce over them. Gently mix to ensure every kernel is coated evenly.
Bake: Preheat your oven to 350°F (175°C). Bake the dish for 30-40 minutes until the sauce is bubbly and the top is golden brown.
Serve: Remove from oven and garnish with fresh parsley if desired. Serve warm, directly from the baking dish for a hearty, comforting side.

Notes

Use fresh corn for best flavor, but frozen thawed corn works well too.
Substitute heavy cream with half-and-half or whole milk for a lighter sauce.
Adjust Cajun seasoning amount to control spiciness.
For a dairy-free version, use plant-based butter, cream cheese alternatives, and cheeses.
Leftovers can be refrigerated for up to 3 days and reheated in the oven.