How to Make Cajun Corn Salad

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Cajun Corn Salad is a delicious summer salad that’s perfect for potlucks and picnic dinners. With bell pepper, baby tomatoes, fire-roasted corn, and red onion mixed in a zesty vinaigrette dressing – you’ll be hooked from the first bite!

This salad is a great side dish for your summer BBQs and picnics. My family loves corn salads, so I tend to try new versions all the time. This Cajun Corn Salad recipe was inspired by my love for spicy foods and favorite dishes with Louisiana flavors like jambalaya and gumbo (a traditional stew).

How to Make Cajun Corn Salad

The dressing in this recipe combines olive oil, Cajun Spice, Cayenne pepper, Paprika, Minced garlic, thyme, oregano, and minced fresh parsley into an irresistible savory concoction that is then tossed with the other ingredients before being chilled to let the flavors marry each other.

I recommend this salad as a side dish to your favorite BBQs and picnics. It is also delicious served with grilled fish or chicken, and the leftovers are great for lunch on work days!

How to grill corn for a salad

Prepare grill with high heat – it should be at least 400 degrees.

Peel your corn on the cob and then gently brush it with olive oil and sprinkle liberally with Cajun Spice (or other desired spices)

Place corn ears directly onto the hot grates. Let cook for about 20 minutes, rotating the corn ears every five minutes or so for even cooking. If you don’t like your corn too charred then keep it a little closer to the grill grate edges and away from the direct heat.

Remove from heat when cooked through and let cool before using your sharp knife to remove the corn kernels from each ear.

Can’t you just buy canned corn?

Canned corn is a great substitute for fresh if you don’t have time to grill corn. Del Monte actually makes a variety called Fire-Roasted Corn.

As good as it is, I gotta say, Fresh is best!

I tend to grill our corn in advance, when I am already grilling out – it is something we add to the grill after we have done our main dish, whether it is a beer can chicken or salmon on a cedar plank.

Why should you eat different colored bell peppers?

You can use any color bell pepper you want for this recipe, but we recommend using different colored peppers in order to get the most nutrition out of each bite.

Green pepper peppers contain more vitamin C than red or yellow peppers, which is why we recommend using green if you are going to use only one color.

Yellow bell peppers contain more vitamin A, red peppers contain more carotene and ascorbic acid, while purple has the most lycopene.

Cajun Corn Chicken Salad

That is a quick switch up to this dish – just add 2 cooked, diced chicken breasts to the recipe and you are good to go as a main dish!

Cajun Corn Salad Recipe

This will be enough to feed 6 or so people as a side dish – and takes only 10 minutes or so to make if the corn is already grilled and cooled – or if you use canned corn.

Cajun Corn Ingredients:

• 3 cups Fire-roasted corn
• 1 green bell pepper, diced
• 1 orange bell pepper, diced
• 1 red onion, diced
• 1 cup baby tomatoes, sliced
• 3 Tbsp. olive Oil
• 2 tsp Cajun Spice
• ½ tsp Cayenne pepper
• ½ tsp Paprika
• 1 tsp minced garlic
• 2 tsp thyme
• 2 tsp Oregano
• 3 tbsp. Minced fresh parsley

Cajun Corn Salad Dressing

In a small bowl add the olive oil, minced garlic, and all spices, whisk to combine.

Cajun Corn Salad Directions:

Mince the peppers, and onion, set to the side.

Slice the tomatoes and set them to the side.

In a large bowl add the 3 cups of Fire-Roasted Corn or your drained cans of corn.

Add the peppers, onions, and tomatoes and toss to combine.

Pour the Cajun Corn Salad Dressing over the corn mixture and toss to combine.

Add the minced fresh parsley and lightly toss with the corn mixture.

Chill for 2 hours before serving.

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