Cajun Corn Salad Recipe 435

SPICY FRESH CORN SALAD

I was gifted some Cajun-flavored mayonnaise and wasn't sure what to do with it until I spotted fresh corn at the grocery store. I thought the sweetness of the corn would contrast nicely with the spicy mayonnaise, and I was right! Serve with grilled or fried shrimp, or with any summery chicken dish.

Provided by LauraF

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 35m

Yield 2

Number Of Ingredients 9

Spicy Fresh Corn Salad image

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.

Nutrition Facts : Calories 571.5 calories, Carbohydrate 56.1 g, Cholesterol 10 mg, Fat 39.6 g, Fiber 12.8 g, Protein 8.9 g, SaturatedFat 5.8 g, Sodium 477.2 mg, Sugar 11.2 g

Ingredients

4 ears fresh corn
1 green bell pepper, chopped
1 shallot, chopped
1 tablespoon grapeseed oil
1 pinch salt and ground black pepper to taste
4 tablespoons Cajun mayonnaise
1 lime, juiced
2 tablespoons chopped cilantro
1 small avocado, diced

CAJUN CORN SALAD WITH A CAJUN DRESSING

Make and share this Cajun Corn Salad With a Cajun Dressing recipe from Food.com.

Provided by drhousespcatcher

Categories Corn

Time 8h

Yield 6-8 serving(s)

Number Of Ingredients 15

Cajun Corn Salad With a Cajun Dressing image

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.

Ingredients

17 1/2 ounces whole kernel corn, well drained (use the microwave) or 3 cups fresh corn, off the cob (use the microwave)
1 green bell pepper, diced
1 red bell pepper, diced
1 cup hot pickled okra or 6 green onions
1/2 cup parsley, minced, preferable flat leaf
1 cup cherry tomatoes, halved
1 teaspoon sugar
1/4 cup herb flavored white wine vinegar
1 teaspoon creole mustard or 1 teaspoon other stone ground mustard
1 tablespoon dried basil leaves or 3 tablespoons minced fresh basil
2 tablespoons mayonnaise
1/2 teaspoon fresh ground pepper
1/2 teaspoon Tabasco sauce or 1/2 teaspoon another hot sauce
salt
1/2 cup olive oil

CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS

My love for okra began as a child and continues to border on just this side of insanity. I love okra. As a young boy, I would smuggle a brown bag full of fried okra into the movies as my better-than-popcorn snack. On Sunday nights, I was famous for making fried okra and creamed corn sandwiches with fresh slices of tomato and loads of Duke's mayonnaise. Years later, while studying in Italy, I realized that Italians also took leftover vegetables and made sandwiches. All you need are cold vegetables, bread, and mayo. The Caesar salad treatment makes this lighter than a sandwich, although if you want to give it more heft, you can add shrimp, chicken, or duck.

Provided by Alexander Smalls

Categories Summer Salad Corn Okra Dinner

Yield 6 servings

Number Of Ingredients 21

Creole Caesar Salad With Corn Bread Croutons image

Steps:

For the salad:
Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
For the Creole Caesar dressing:
In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.

Ingredients

For the salad:
2 cups Fried Okra
2 heads romaine lettuce, leaves separated
1 cup cooked fresh corn kernels, chilled
2½ cups cubed corn bread, toasted
½ cup sliced grape tomatoes
½ cup sliced seedless cucumber
¼ cup sliced red onion
Creole Caesar Dressing (recipe follows)
For the Creole Caesar dressing:
⅔ cup extra-virgin olive oil
3 garlic cloves, peeled
2 tablespoons chopped onion
2 tablespoons red wine vinegar
½ roasted red bell pepper
1 tablespoon finely chopped celery
1 teaspoon light brown sugar
¼ teaspoon cayenne pepper
2 tablespoons mayonnaise
¼ cup grated Parmesan cheese
Salt and pepper

SLOW-COOKED CAJUN CORN

My husband loves corn on the cob, and I love this slow cooker recipe because I don't have to stand at a hot stove. We like a little spice, so the Cajun seasoning works well for us, but any spice blend works. -Audra Rorick, Scott City, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 4h15m

Yield 4 servings.

Number Of Ingredients 4

Slow-Cooked Cajun Corn image

Steps:

Combine butter and Cajun seasoning until well blended. Place each ear of corn on a double thickness of heavy-duty foil. Spread butter mixture over each ear. Wrap foil tightly around corn., Place ears in a 6-qt. slow cooker; add water. Cook, covered, on high until corn is tender, 4-6 hours.

Nutrition Facts : Calories 190 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 307mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.

Ingredients

4 tablespoons butter, softened
2 teaspoons Cajun seasoning, or more to taste
4 medium ears sweet corn, husks removed
3/4 cup water