Cajun Corn Salad Recipe

Cajun corn salad in a bowl with fresh herbs next to it.

5 from 1 vote

Grilled sweet corn kernels, bell peppers, and red onion are mixed with fresh parsley and avocado oil, then finished with a bold homemade Cajun spice mix of cayenne, paprika, garlic, thyme, oregano, and a pinch of salt. This colorful summer side dish delivers equal parts sweet crunch, Cajun heat, and smoky flavor.

Prep Time15

Cook Time25

Cooling time:15

Total Time55

Course: Salad

Cuisine: American

Diet: Gluten Free

Servings: makes about 6 cups

Calories: 129kcal

Author: Lyuba Brooke

Ingredients

5 ears of corn in husk
1/4 cup melted butter salted
1 medium red bell pepper
1 medium orange bell pepper
1/3 cup minced red onion
3 Tbsp avocado oil
2 Tbsp fresh lemon juice
3 Tbsp minced fresh parsley
1 tsp coarse salt more or less to taste
1/4 to 1/2 tsp cayenne pepper adjust according to your heat tolerance
1 tsp paprika
1 1/2 tsp dried garlic granules or powder
1 tsp dried onion granules or powder
2 tsp dried thyme
2 tsp dried oregano

US Customary - Metric

Instructions

To Grill the Corn:
Prepare your charcoal grill: Create two temperature zones: move the charcoals to one half of the grill so that you have a cooler grill side and a hotter grill side. Make sure to let the charcoals get "ashed" over and grill is preheated. Make sure the grill 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 tongs, 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 2-4 minutes, until lightly charred on all sides.
To cut the corn kernels: make sure the corn is cooled. Stand it in a large mixing bowl or a rimmed baking dish and cut the kernels off the cob following the natural curve of the corn cob.

Prepare Corn Salad:

Dice bell peppers, making sure to discard the seeds and white membrane. Mince red onion and parsley and add it to the bowl with corn.
Add in the avocado oil, lemon juice, and spices. Mix everything well.
You can serve it right away to refrigerate for a few hours before serving.

Notes

Storing: store leftover corn salad in an air-tight food storage container, in the refrigerator. Properly stored, it should be good for 2-3 days. Note that the veggies will get softer after a day or two.

Nutrition