Cajun Corn Salad With A Cajun Dressing Recipes

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FIRE ROASTED CORN



Fire Roasted Corn image

Fire roasting corn on the grill yields such spectacular results, I recommend doing it whenever possible.

Provided by Lyne

Categories     Appetizer     Side Dish

Time 20m

Number Of Ingredients 2

4 ears of corn (you will need about 4 -6 ears of corn, shucked and silk removed to make 3 cups.)
4 tbs olive oil

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



Cajun Corn Salad Recipe image

A delicious Cajun side dish, perfect for summer.

Provided by The Gracious Pantry

Categories     Side Dish

Time 10m

Number Of Ingredients 13

3 cups canned fire roasted corn ((drained - no sugar added - Del Monte has a good version with no added sugar))
1 cup chopped green bell pepper ((chop fine))
1 cup chopped orange bell pepper ((chop fine))
1 cup chopped purple onion ((chop fine))
1 cup halved cherry tomatoes
3 tbsp. oil ((olive oil works great here!))
1 tsp. minced garlic ((mince fine))
2 tsp. Cajun seasoning ((see link above))
½ tsp. ground paprika
½ tsp. cayenne pepper
2 tsp. dried thyme
2 tsp. dried oregano
3 tbsp. fresh, chopped parsley ((chop fine))

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



Cajun Corn Salad With a Cajun Dressing image

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

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

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



Cajun Spiced Corn image

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

1 sheet (18x24-inches) Reynolds Wrap® Aluminum Foil
1 (10 ounce) package frozen whole kernel corn
1 small onion, chopped
1 cup chopped tomatoes
¾ cup chopped green bell pepper
2 teaspoons Cajun seasoning
1 tablespoon margarine or butter

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)



Cajun Corn Salad Recipe - (4.3/5) image

Provided by PamBoling

Number Of Ingredients 20

Dressing:
2 (17.5 oz) cans whole-kernel corn, drained
1 large green bell pepper, chopped
1 c. hot pickled okra, sliced into thin rounds
6 green onions, sliced
1/2 c. minced parsley
1 cup cherry tomato halves
1 c. sliced black olives
1/2 c. stuffed green olives, sliced
1 tsp. sugar
1/4 c. herb-flavored white-wine vinegar (may substitute balsamic vinegar)
1 tsp. Creole mustard or other stone-ground mustard
1 Tbsp. dried leaf basil or 3 Tbsp. minced fresh basil
3 cloves garlic, minced
2 Tbsp. mayonnaise
1/2 tsp. freshly ground pepper
1 tsp. Tabasco sauce
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. olive oil

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



Cajun Shrimp and Corn Salad With Lime-Chili Dressing image

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

1 1/4 lbs medium shrimp, peeled and deveined
2 -3 teaspoons cajun seasoning
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 teaspoon crushed red pepper flakes or 1/8 teaspoon cayenne pepper
kernels from 6 ear of corn (about 3 cups)
1/2 pint cherry tomatoes, halved
1 roasted red pepper, cored and diced (optional)
2 tablespoons minced fresh parsley
2 tablespoons fresh lime juice
1 teaspoon dried ancho chile powder
1 tablespoon olive oil
salt and pepper

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



Spicy Fresh Corn Salad image

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

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

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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