My sister-in-law made this once and I couldn’t stop eating it.

Instructions

1️⃣ Mix the Spice Oil
In a small bowl, combine olive oil with half of the Cajun seasoning and smoked paprika, plus the onion powder, garlic powder, salt, and pepper. This is your seasoned oil for the corn.

2️⃣ Season & Wrap the Corn
Place each ear of corn on a sheet of aluminum foil. Brush generously with the spice oil, ensuring all sides are coated. Wrap each ear tightly in foil to lock in flavor and moisture.

3️⃣ Roast the Corn
Preheat your oven to 425°F (220°C) or heat a grill to medium-high.
Roast the foil-wrapped corn for 20–25 minutes, turning occasionally, until the corn is tender.

4️⃣ Make the Creamy Sauce
While the corn roasts, prepare the sauce. In a bowl, stir together the mayo, sour cream (or crema), lime juice, the remaining Cajun seasoning and paprika, salt, and pepper. Add chipotle or chili powder for extra heat, if desired.

5️⃣ Unwrap & Finish
Once the corn is cool enough to handle, unwrap and discard the foil.
Brush each ear generously with the creamy sauce. Sprinkle with crumbled cheese and chopped cilantro. Add an extra dash of Cajun seasoning for a bolder finish.

Serve & Enjoy

Serve warm, and prepare for compliments. This corn is smoky, creamy, tangy, and spicy all at once—an absolute flavor bomb!