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Cajun Corn Salad

A vibrant side salad featuring skillet charred corn tossed with crisp peppers, celery, and a creamy Cajun dressing.

25 minEasyServes 6180 cal/serving

CajunSaladStovetopVegetarianHalal-friendlyGluten-FreeNut-FreeSoy-FreeLow-SodiumPork-FreeAlcohol-Free

Ingredients

  • 2 tbsp unsalted butter
  • 4 cups sweet corn kernels
  • 1 cup red bell pepper, diced
  • 1/2 cup celery, diced
  • 1/4 cup green onions, sliced
  • 1/4 cup mayonnaise
  • 2 tsp Cajun seasoning
  • 2 tbsp lime juice

Instructions

  1. 1

    Melt 2 tbsp unsalted butter in a large skillet over medium-high heat.

  2. 2

    Add 4 cups sweet corn kernels to the skillet and cook for 6 to 8 minutes until slightly charred, then transfer to a large bowl to cool.

  3. 3

    Add 1 cup diced red bell pepper, 1/2 cup diced celery, and 1/4 cup sliced green onions to the bowl with the cooled corn.

  4. 4

    In a small bowl, whisk together 1/4 cup mayonnaise, 2 tsp Cajun seasoning, and 2 tbsp lime juice.

  5. 5

    Pour the dressing over the corn mixture and toss well to coat.

Questions

Can I make Cajun Corn Salad dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Cajun Corn Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Cajun Corn Salad?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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