Cajun Corn Salad With A Cajun Dressing 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.

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.

CAJUN SHRIMP AND CORN SALAD WITH LIME-CHILI DRESSING

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.