AuthorParkash BainsCategory, DifficultyBeginner

Yields6 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

Cajun Grilled Corn Salad — Corn season is a blessing for corn lovers! There’s nothing like the smell of fresh corn grilling on the barbecue. Try this super simple, super tasty salad which makes a fabulous accompaniment to a patio dinner or to take on a picnic. It packs well and can be made ahead of time.

 4 ears of fresh corn
 1 large red bell pepper, cut into small pieces
 ½ red onion, chopped
 1 medium cucumber, peeled and chopped
 Fresh cilantro, chopped
 4 tbsp extra virgin olive oil
 1 large lemon, juiced
 1 tsp Cajun seasoning
 ¾ tsp sea salt or as desired
 2 tsp honey Dijon mustard
 Black pepper to taste

1

Remove husks and silks from corn. Rub each one with olive oil. BBQ Method: Grill corn on barbeque, turning regularly until slightly blackened on all sides. Oven Method: Roast corn for approx. 8 - 10 minutes at 450F degrees in preheated oven. Remove from heat and allow to cool.

2

Remove kernels from the cob with a sharp knife. Place in large mixing bowl. Add peppers, onion, cucumber, and cilantro.

3

In a small bowl, whisk together olive oil, lemon juice, Cajun seasoning, salt, Dijon mustard and black pepper until smooth. Add dressing to salad. Mix well. Serve at room temperature or refrigerate.

4

Note: Avocado can also be added if you are planning to serve the salad right away.

Ingredients

 4 ears of fresh corn
 1 large red bell pepper, cut into small pieces
 ½ red onion, chopped
 1 medium cucumber, peeled and chopped
 Fresh cilantro, chopped
 4 tbsp extra virgin olive oil
 1 large lemon, juiced
 1 tsp Cajun seasoning
 ¾ tsp sea salt or as desired
 2 tsp honey Dijon mustard
 Black pepper to taste

Directions

1

Remove husks and silks from corn. Rub each one with olive oil. BBQ Method: Grill corn on barbeque, turning regularly until slightly blackened on all sides. Oven Method: Roast corn for approx. 8 - 10 minutes at 450F degrees in preheated oven. Remove from heat and allow to cool.

2

Remove kernels from the cob with a sharp knife. Place in large mixing bowl. Add peppers, onion, cucumber, and cilantro.

3

In a small bowl, whisk together olive oil, lemon juice, Cajun seasoning, salt, Dijon mustard and black pepper until smooth. Add dressing to salad. Mix well. Serve at room temperature or refrigerate.

4

Note: Avocado can also be added if you are planning to serve the salad right away.

Cajun Grilled Corn Salad