This corn salad is made with grilled corn, bell peppers, onion and Cajun spices, creating a sweet and spicy flavor pallet.
Keyword Cajun, corn salad
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Author Lyuba Brooke
5ears of cornin husk
1medium red bell pepper
1medium orange bell pepper
1/3cupminced red onion
3Tbspminced fresh parsley
1/4 to 1/2tspcayenne pepperadjust according to your heat tolerance
1 1/2tspdry garlic granulesor powder
1tspdry onion granulesor powder
Cut off tops from the bell peppers and take out the seeds. Mince both red and orange bell peppers and add them to the mixing bowl. Mince red onion and parsley and add it to the bowl too. Add spices.
To grill corn:
Prepare your charcoal until it's ashed over. Move it to one half of the grill so that you have a cooler grill side and a hotter grill side. Make sure the 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 tongues, 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 3-4 minutes, until lightly charred on all sides.
Take corn off the grill and cut the corn kernel off the cobs. Add corn kernel to the mixing bowl with prepared veggies.
Add grapeseed oil and mix everything until evenly incorporated.
(**I recommend using grapeseed oil because of its smooth, mild flavor. It's beautiful in salads.)
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.