Milho cremoso e picante na espiga à moda cajun

Ingredientes

• 4 ears corn, husked
• 2 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 4 tablespoons mayonnaise (vegan or regular)
• 80 millilitres sour cream or Mexican crema
• 1.5 teaspoons Cajun seasoning
• 1.5 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon fresh cilantro, finely chopped
• 60 grams feta or cotija cheese, crumbled
• 1 tablespoon fresh lime juice
• 1 teaspoon chipotle powder or chili powder (optional)

Modo de preparo

1. 1

   Prepare the corn: Husk the ears of corn, removing all the outer leaves and silk. Rinse the corn under cold water and pat dry with paper towels.

2. 2

   Season and oil the corn: Brush each ear of corn evenly with olive oil, then sprinkle salt and freshly ground black pepper to taste, ensuring all sides are coated for flavor during cooking.

3. 3

   Cook the corn: Preheat a grill or grill pan over medium-high heat. Place the corn on the grill and cook for about 10-12 minutes, turning every 2-3 minutes to achieve an even char and cook kernels through.

4. 4

   Make the creamy Cajun coating: In a bowl, combine the mayonnaise, sour cream or Mexican crema, Cajun seasoning, smoked paprika, onion powder, and garlic powder. Stir until well mixed into a smooth and spicy sauce.

5. 5

   Coat the grilled corn: Once corn is cooked, use a brush or spoon to generously spread the creamy Cajun coating all over each ear while still warm to allow the flavors to meld.

6. 6

   Add toppings: Sprinkle the crumbled feta or cotija cheese over the coated corn, then garnish with finely chopped fresh cilantro. Drizzle fresh lime juice on top and, if desired, dust with chipotle or chili powder for an extra smoky heat kick.

7. 7

   Serve and enjoy: Serve immediately as a flavorful side dish or snack, perfect for summer barbecues or casual meals.