This recipe is a perennial dish that shows up either at home or when I go to other people’s cookouts. The original recipe I started off with called out for canned corn but when I can I will use fresh corn from a farm stand and cut the kernels off myself. Someday I’m going to author a how-to video on how I do that since I’ve heard people complain how hard doing that is. I found a really easy way that involves two bowls one larger than the other with the smaller one inside the larger one upside down.
I put the word “cajun” in quotes in the title as I am not Cajun and I’ve modified he heck out of the original recipe and made it my own. I think mine is better!
The Creole mustard mentioned in the recipe refers to a mustard not terribly unlike Dijon mustard but with a hint of horseradish mixed in. When I can’t find Creole mustard I make an good approximation of it by using a mix of stone ground Dijon and horseradish mixed the day before and let marinade overnight in the refrigerator.
- ½ cup of Old Style Dijon Mustard such as Maille brand
- 1 Tbsp of fresh horseradish
- Blend the two ingredients together and place in a container
- Refrigerate overnight
- 2 (17½-oz) cans of whole-kernel corn
- 1 large green pepper chopped
- 1 large red pepper chopped
- 1 cup hot pickled okra sliced into thin slices crosswise
- 6 green onions
- ½ cup fresh minced parsley
- 1 cup cherry or grape tomatoes halved
- 1 tsp sugar
- ¼ cup herb flavored white wine vinegar
- 1 tsp Creole mustard
- 3 tbsp minced fresh basil
- 1 tsp minced fresh tarragon
- 2 tbsp mayonnaise
- ½ tsp fresh ground black pepper
- ½ tsp salt
- 1 tsp Tabasco sauce
- ½ cup olive oil
- in a work bowl combine all the ingredients for the dressing except the oil
- whisk ingredients until well combined
- add the oil while whisking in a slow and steady stream until slightly thickened
- refrigerate overnight and allow flavors to develop
- Toss all the ingredients for the salad itself in a bowl. Add the dressing in small batches and gently combine until the salad ingredients are completely coated
- May be prepared ahead of serving time. Salad itself with the dressing will benefit from overnight refrigeration.
