CAJUN CORN ON THE COB

Oil and spices. In a small bowl, whisk olive oil, half of of the cajun spice, 1/2 of the paprika spice, garlic and onion powder, salt, pepper to taste.
It is high-quality if you have greater oil-spices combination left, you can brush the corn later, proper earlier than brushing with the mayo sauce.Place every cob on a piece of foil. Brush every corn generously with the mixture. Wrap in foil.
Transfer the corn to the oven and bake for 30 minutes at 425 F. If you like the corn to be softer, eliminate it from the oven after 30 minutes, brush it with extra oil-spice combination and bake some other 20-25 minutes.
While cajun corn on the cob is baking, put together the mayo sauce. In a medium bowl, combine mayo, bitter cream, leftover cajun and paprika, lime juice (or squeeze it later without delay on the corn as needed), salt, and pepper to taste.
Take the corn out from the oven, let cool barely and brush with leftover oil combination (optional) and in the end mayo combine all over the corn. (If you desire to get the corn barely charred besides the usage of a grill, a grill pan would be a remarkable alternative here. Transfer the baked corn at once to a gently greased grill pan and let all the facets grilled till the favored result, don’t overcook it though!).
Top with crumbled feta or cotija cheese, chopped cilantro, cajun spice. Serve warm
Enjoy !!