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.
Nutrition Facts : ServingSize 4 servings, Calories 134 kcal, Carbohydrate 11 g, Protein 2 g, Fat 10 g, SaturatedFat 1 g, TransFat 1 g, Sodium 9 mg, Fiber 1 g, Sugar 4 g
CAJUN CORN SALAD RECIPE
A delicious Cajun side dish, perfect for summer.
Provided by The Gracious Pantry
Categories Side Dish
Time 10m
Number Of Ingredients 13
Steps:
- Add all ingredients to a medium to large mixing bowl, and toss well to combine. Chill for 2 hours before serving.
Nutrition Facts : ServingSize 1 cup, Calories 130 kcal, Carbohydrate 15 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Sodium 111 mg, Fiber 2 g, Sugar 3 g
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
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.
CAJUN SPICED CORN
A great veggie side dish for any barbecue, spicy whole kernel corn is baked or grilled in a foil packet with onions, tomatoes, and green bell pepper.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F or grill to medium-high.
- Center vegetables on sheet of Reynolds Wrap® Aluminum Foil. Sprinkle with Cajun seasoning; stir to blend. Top with margarine.
- Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
- Bake 20 to 25 minutes on a cookie sheet in oven.
- OR grill 12 to 14 minutes in covered grill.
Nutrition Facts : Calories 110 calories, Carbohydrate 20.1 g, Fat 3.4 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 273.9 mg, Sugar 5 g
CAJUN CORN SALAD RECIPE - (4.3/5)
Provided by PamBoling
Number Of Ingredients 20
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 SHRIMP AND CORN SALAD WITH LIME-CHILI DRESSING
Garden fresh vegetables combined with shrimp and drizzled with a lime-chili dressing harks of summertime at its best. Adapted from " Raising the Salad Bar" by Catherine Walthers.
Provided by gailanng
Categories Corn
Time 28m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In medium bowl combine the shrimp and Cajun seasoning. In a large skillet, heat the oil over medium heat. Add the shrimp and cook about 3 minutes, then add the garlic and red pepper flakes and cook until shrimp are cooked through, about 4 to 6 minutes.
- Meanwhile, steam the corn kernels for 3 to 4 minutes. Let the shrimp and corn cool to room temperature. (Note: Recipe #304627 is the easiest and best method.).
- In a large serving bowl, combine the shrimp, corn, tomatoes, roasted red pepper if using and parsley. In a small bowl, combine all the dressing ingredients and add to the salad. Mix well and adjust seasoning if needed. Serve at room temperature.
Nutrition Facts : Calories 135.1, Fat 7.8, SaturatedFat 1.1, Cholesterol 119.4, Sodium 545.9, Carbohydrate 2.7, Fiber 0.5, Sugar 0.8, Protein 13.3
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
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
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