Cajun Corn Salad Recipe 435 Recipes

FIRE ROASTED CORN

Steps:

• Preheat the BBQ grill at high (between 450-650°F) for at least 12 minutes.
• Brush the grill grates with olive oil or apply Pam or brush the ears of corn with olive oil on all sides, and season with salt and pepper.
• When you grill has preheated, place the corn on the grill turning the ears every 2 minutes on each side until they are cooked evenly about 8-10 minutes.
• Take the corn off the BBQ grill, place on a cutting board, and and strip the corn kernels off the cob with a sharp knife.
• You might need to wear oven mitts or tongs to hold the corn in place because it's hot.
• Put the kernels in a large bowl.

CAJUN CORN SALAD RECIPE

Steps:

• Add all ingredients to a medium to large mixing bowl, and toss well to combine. Chill for 2 hours before serving.

SPICY FRESH CORN SALAD

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Shuck corn and remove the silks. Cut off the base of the stalk and slice kernels off the cob. Transfer kernels to a rimmed baking sheet. Add green pepper and shallot. Drizzle with oil and season with salt and pepper. Toss and spread out in an even layer.
• Broil in the preheated oven until fragrant, about 5 minutes. Stir and spread back out on the sheet. Continue broiling until corn starts to brown, about 5 minutes more. Cool for 5 minutes.
• Transfer vegetables to a large bowl. Add mayonnaise, lime juice, and cilantro. Stir until vegetables are evenly coated. Gently fold in avocado.

CAJUN CORN SALAD RECIPE - (4.3/5)

Steps:

• Toss all salad ingredients together in a serving bowl; set aside. Pour dressing over salad; toss gently to coat all ingredients. Cover and refrigerate overnight or up to 3 days before serving.

CAJUN CORN SALAD

Steps:

• Cut off tops from the bell peppers and take out the seeds. Mince both red and orange bell peppers and add them to the mixing bowl. Mince red onion and parsley and add it to the bowl too. Add spices.
• To grill corn:
• Prepare your charcoal until it's ashed over. Move it to one half of the grill so that you have a cooler grill side and a hotter grill side. Make sure the grate is clean.
• Snip the silk whiskers sticking out of the top of the corn husk but leave the rest of the corn in a husk. Lay it on the grill, with the bottom of the husk towards the cooler side of the grill. Close the grill and cook for 13-15 minutes, turning it every 3-4 minutes.
• Take corn off the grill and carefully, using tongues, take off the husk and the silk. Brush corn with melted butter and place back on the grill. Close the grill and cook, turning it every 3-4 minutes, until lightly charred on all sides.
• Take corn off the grill and cut the corn kernel off the cobs. Add corn kernel to the mixing bowl with prepared veggies.
• Mix well.
• Add grapeseed oil and mix everything until evenly incorporated.
• (**I recommend using grapeseed oil because of its smooth, mild flavor. It's beautiful in salads.)

CAJUN CORN SALAD WITH A CAJUN DRESSING

Steps:

• Toss all the salad ingredients together in serving bowl; set aside.
• Prepare dressing.
• In a 2 qt bowl whisk all the ingredients except the olive oil until combined.
• Add the oil in a slow steady stream whisking slightly until thickened.
• Pour the dressing over salad and use a fork to coat.
• Refrigerate and let set overnight or up to 3 days.