4 ears of corn, husked

2 tablespoons olive oil

Salt and pepper to taste

4 tablespoons mayonnaise (vegan or regular)

⅓ cup sour cream or Mexican crema

1 ½ teaspoons cajun spice

1 ½ teaspoons smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon chopped cilantro

½ cup crumbled feta or cotija cheese

1 tablespoon lime juice

1 teaspoon chipotle or chili powder (optional)

Preheat the oven to 425°F.

In a small bowl, whisk together olive oil, half of the cajun spice, half of the smoked paprika, garlic powder, onion powder, salt, and pepper.

Brush each corn generously with the mixture and wrap each cob in foil.

Bake for 30 minutes. If you want the corn to be softer, brush with more oil-spice mixture and bake for another 20-25 minutes.

In a medium bowl, mix mayo, sour cream, leftover cajun and paprika, lime juice, salt, and pepper.

When the corn is done, brush with leftover oil-spice mixture (optional) and finally, the mayo mix all over the corn.

Top with crumbled cheese, cilantro, and cajun spice, and serve warm.