Recipe Salads

“Cajun” Corn Salad

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.

5 from 1 reviews
Creole Mustard Approximation
Author: 
 
Ingredients
  • ½ cup of Old Style Dijon Mustard such as Maille brand
  • 1 Tbsp of fresh horseradish
Instructions
  1. Blend the two ingredients together and place in a container
  2. Refrigerate overnight

 

 

5 from 1 reviews
"Cajun" Corn Salad
Author: 
Recipe type: Salad
Cuisine: Cajun-ish
 
Ingredients
  • 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
Dressing
  • 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
Instructions
Dressing
  1. in a work bowl combine all the ingredients for the dressing except the oil
  2. whisk ingredients until well combined
  3. add the oil while whisking in a slow and steady stream until slightly thickened
  4. refrigerate overnight and allow flavors to develop
Salad
  1. 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
  2. May be prepared ahead of serving time. Salad itself with the dressing will benefit from overnight refrigeration.

 

 

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