Best 7 Cajun Corn Salad With A Cajun Dressing Recipes

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**Savor the vibrant flavors of Louisiana with our delightful Cajun Corn Salad and Dressing recipes!**

Indulge in a symphony of flavors with our Cajun Corn Salad, a vibrant and refreshing side dish that captures the essence of Louisiana's culinary heritage. This salad features tender corn kernels, crisp bell peppers, juicy tomatoes, and a medley of aromatic herbs, all tossed in a tantalizing Cajun dressing bursting with bold spices and tangy notes.

Alongside the Cajun Corn Salad recipe, we also present a versatile Cajun Dressing recipe that can elevate any dish with its distinctive flavors. This flavorful dressing is a harmonious blend of Cajun spices, zesty lemon juice, tangy vinegar, and a hint of sweetness, creating a perfect balance of flavors that will tantalize your taste buds.

Whether you're looking for a refreshing side salad to complement your grilled meats or a flavorful dressing to enhance your favorite dishes, our Cajun Corn Salad and Dressing recipes are sure to satisfy your cravings. Get ready to embark on a culinary journey to the heart of Cajun country with these delectable recipes!

Check out the recipes below so you can choose the best recipe for yourself!

CAJUN CORN SALAD



Cajun Corn Salad image

This corn salad is made with grilled corn, bell peppers, onion and Cajun spices, creating a sweet and spicy flavor pallet.

Provided by Lyuba Brooke

Categories     Salad

Time 35m

Number Of Ingredients 14

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 grapeseed oil
3 Tbsp minced fresh parsley
Salt
1/4 to 1/2 tsp cayenne pepper (adjust according to your heat tolerance)
1/2 tsp paprika
1 1/2 tsp dry garlic granules (or powder)
1 tsp dry onion granules (or powder)
2 tsp dry thyme
2 tsp dry oregano

Steps:

  • 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.
  • Mix well.
  • 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.)

MAQUE CHOUX - RECIPE



Maque Choux - Recipe image

Maque Choux is a classic Cajun recipe of corn and peppers sautéed in bacon grease until softened and spiced with a blend of Cajun seasonings. It's an outstanding Southern side dish.

Provided by Mike Hultquist

Categories     Side Dish

Time 30m

Number Of Ingredients 8

4 slices bacon (chopped)
3 cups corn (about 4 ears worth)
1 medium yellow onion (chopped (about 1 cup))
1 red bell pepper (chopped (medium sized, about 1 cup))
1 jalapeno pepper (chopped)
1 tablespoon Cajun seasonings
½ cup heavy cream (or use chicken stock for a more traditional version)
Hot Sauce (for serving)

Steps:

  • Heat a large pan to medium heat and add the bacon. Cook the bacon until it becomes nice and crispy, about 8 minutes.
  • Stir in the corn onion, peppers and Cajun seasonings. Cook until they soften up, stirring often, about 10 minutes.
  • Add the heavy cream (or chicken stock). Let it warm for about 2 minutes, stirring a bit, then remove from heat.
  • Serve!

Nutrition Facts : Calories 220 kcal, Carbohydrate 20 g, Protein 5 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 107 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CAJUN CORN SALAD RECIPE



Cajun Corn Salad Recipe image

A delicious Cajun side dish, perfect for summer.

Provided by The Gracious Pantry

Categories     Side Dish

Time 10m

Number Of Ingredients 13

3 cups canned fire roasted corn ((drained - no sugar added - Del Monte has a good version with no added sugar))
1 cup chopped green bell pepper ((chop fine))
1 cup chopped orange bell pepper ((chop fine))
1 cup chopped purple onion ((chop fine))
1 cup halved cherry tomatoes
3 tbsp. oil ((olive oil works great here!))
1 tsp. minced garlic ((mince fine))
2 tsp. Cajun seasoning ((see link above))
½ tsp. ground paprika
½ tsp. cayenne pepper
2 tsp. dried thyme
2 tsp. dried oregano
3 tbsp. fresh, chopped parsley ((chop fine))

Steps:

  • Add all ingredients to a medium to large mixing bowl, and toss well to combine. Chill for 2 hours before serving.

Nutrition Facts : ServingSize 1 cup, Calories 130 kcal, Carbohydrate 15 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Sodium 111 mg, Fiber 2 g, Sugar 3 g

CREOLE CAESAR SALAD



Creole Caesar Salad image

Provided by Food Network

Categories     main-dish

Yield Serves 6

Number Of Ingredients 30

2 cups of 3/4-inch cubed dried French or Italian white bread, crusts removed
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon Angel Dust Cajun Seasoning (see below)
Creole Anchovy Dressing
1 anchovy fillet
1 teaspoon minced garlic
1 large egg
2/3 cup vegetable oil
1/2 cup extra virgin olive oil
2 tablespoons Parmesan cheese
2 teaspoons Creole mustard
2 teaspoons freshly squeezed lemon juice
2 teaspoons freshly squeezed lime juice
1 teaspoon water
1/8 teaspoon Angel Dust Cajun Seasoning (see below)
1/8 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 pound romaine lettuce, washed and cut into bite-sized pieces
Grated Parmesan cheese
3 tablespoons Hungarian paprika
1 1/2 tablespoons Spanish paprika
5 teaspoons salt
1 1/4 teaspoons dried thyme leaves
1 1/4 teaspoons dried oregano
1 teaspoon ground white pepper
1/2 teaspoon dried basil
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Steps:

  • To prepare croutons, heat the oil in a large nonstick saute pan over medium-high heat for 1 minute. Add the bread cubes, stirring and tossing in the pan to evenly coat the bread with the oil. Sprinkle in the Cajun seasoning while stirring continuously. Toast for 5 minutes, until golden brown. Reserve for garnishing the salad.
  • To make the dressing, place the anchovy and garlic into a food processor, cover, and pulse on and off several times. Add the egg, and, with the motor running, slowly add the vegetable and olive oils. Add the cheese, mustard, lemon and lime juices, water, Cajun seasoning, pepper, and salt; process briefly until ingredients are incorporated. Refrigerate until ready to use.
  • In a large bowl, toss romaine with the dressing, allowing approximately 3 tablespoons of the dressing per serving. Serve on chilled salad plates; top with croutons and additional Parmesan cheese. Serve immediately.
  • Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about two months.

CAJUN CORN SALAD WITH A CAJUN DRESSING



Cajun Corn Salad With a Cajun Dressing image

Make and share this Cajun Corn Salad With a Cajun Dressing recipe from Food.com.

Provided by drhousespcatcher

Categories     Corn

Time 8h

Yield 6-8 serving(s)

Number Of Ingredients 15

17 1/2 ounces whole kernel corn, well drained (use the microwave) or 3 cups fresh corn, off the cob (use the microwave)
1 green bell pepper, diced
1 red bell pepper, diced
1 cup hot pickled okra or 6 green onions
1/2 cup parsley, minced, preferable flat leaf
1 cup cherry tomatoes, halved
1 teaspoon sugar
1/4 cup herb flavored white wine vinegar
1 teaspoon creole mustard or 1 teaspoon other stone ground mustard
1 tablespoon dried basil leaves or 3 tablespoons minced fresh basil
2 tablespoons mayonnaise
1/2 teaspoon fresh ground pepper
1/2 teaspoon Tabasco sauce or 1/2 teaspoon another hot sauce
salt
1/2 cup olive oil

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 CORN BREAD STUFFING



Cajun Corn Bread Stuffing image

Categories     Herb     Pepper     Pork     Side     Bake     Christmas     Thanksgiving     Stuffing/Dressing     Sausage     Cornmeal     Corn     Fall     Winter     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 15

Buttermilk Corn Bread
6 tablespoons (3/4 stick) butter
1 pound andouille or other spicy fully cooked smoked sausage (such as hot links), diced
3 cups chopped red bell pepper
3 cups chopped green onions (about 2 bunches)
1 cup chopped shallots (about 8)
1 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons chopped fresh thyme or 2 teaspoons dried
2 teaspoons dried rubbed sage
1 teaspoon ground allspice
3/4 teaspoon cayenne pepper
1/2 teaspoon minced bay leaves (about 8 small)
4 large eggs, beaten to blend
1 1/2 cups (about) canned low-salt chicken broth

Steps:

  • Preheat oven to 350°F. Arrange corn bread on large baking sheet. Bake until slightly dry and toasted, about 20 minutes. Transfer to very large bowl; cool.
  • Melt butter in heavy large Dutch oven over high heat. Add sausage, pepper, green onions, shallots, celery, garlic, thyme, sage, allspice, cayenne and bay leaves and sauté until vegetables are just tender and mixture is very moist, about 15 minutes. Stir vegetable mixture into corn bread. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
  • To bake stuffing in turkey:
  • Add 1/2 up chicken broth to stuffing and mix thoroughly. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover tightly with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.Uncover stuffing and bake until top begins to brown, about 15 minutes.
  • To bake all stuffing in pan:
  • Preheat oven to 350°F. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups chicken broth into stuffing. Transfer stuffing to prepared baking dish. Cover tightly with buttered aluminum foil. Bake until stuffing is firm and heated through, about 45 minutes. Uncover stuffing and bake until just beginning to brown to top, about 15 minutes.

CAJUN CORNBREAD DRESSING



Cajun Cornbread Dressing image

Make and share this Cajun Cornbread Dressing recipe from Food.com.

Provided by ImNotHere

Categories     Breads

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 18

2 teaspoons salt
1 1/2 teaspoons white pepper
1 teaspoon red pepper
1 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 cup unsalted butter
3/4 cup chopped onion
3/4 cup chopped green pepper
1/2 cup chopped celery
1 tablespoon minced garlic
2 bay leaves
1 lb andouille sausage, chopped
1 cup chicken broth
1 tablespoon Tabasco sauce
5 cups crumbled buttermilk cornbread
1 1/2 cups evaporated milk
3 eggs

Steps:

  • SEASONING MIX: Combine thoroughly, set aside.
  • In large sauce pan, melt butter.
  • Add onions, bell pepper, celery, garlic and bay leaves; cook over high heat about 2 minutes, stirring frequently.
  • Add seasoning mix and continue cooking 5 more minutes.
  • Stir in sausage, chicken broth and Tabasco.
  • Cook 5 minutes.
  • Turn off heat.
  • Add cornbread, milk and eggs.
  • Spoon into a greased baking dish.
  • Bake at 350°F until brown on top, about 40 minutes.

Tips:

  • Use fresh corn on the cob for the best flavor. If fresh corn is unavailable, you can use frozen corn kernels, but be sure to thaw them before using.
  • Be sure to cook the corn until it is tender, but not mushy. You can cook it in boiling water, on the grill, or in a steamer.
  • Let the corn cool slightly before cutting it off the cob. This will make it easier to cut and will prevent the kernels from sticking to the knife.
  • You can use any type of bell pepper you like in this salad, but red, orange, and yellow bell peppers will give the salad the most vibrant color.
  • Be sure to chop the vegetables into small pieces so that they are easy to eat.
  • You can use any type of salad dressing you like in this salad, but a Cajun-style dressing will give it the most authentic flavor.
  • To make the Cajun dressing, simply whisk together the olive oil, vinegar, Creole seasoning, garlic powder, onion powder, and cayenne pepper.
  • Be sure to taste the dressing before serving and adjust the seasonings to your liking.
  • Serve the salad immediately or chill it for later.

Conclusion:

This Cajun corn salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful salad, give this Cajun corn salad a try.

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