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Cajun Corn Salad recipe

Cajun Corn Salad

A vibrant and flavorful salad featuring sweet corn tossed in a zesty, Cajun-spiced dressing with crunchy vegetables.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Cajun
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Salad
  • 4 cups Corn Kernels Freshly cut from the cob or thawed frozen
  • 1 cup Red Bell Pepper Finely diced
  • 1/2 cup Red Onion Finely minced
  • 1 cup Cherry Tomatoes Halved
  • 1/2 cup Fresh Cilantro Chopped
  • 1/2 cup Cotija Cheese or Feta Crumbled (optional)
For the Cajun Dressing
  • 1/2 cup Mayonnaise
  • 2 tablespoons Fresh Lime Juice
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Cajun Seasoning Or more, to taste
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Cayenne Pepper Adjust for heat preference

Method
 

Instructions
  1. In a small bowl, prepare the Cajun dressing. Whisk together the mayonnaise, lime juice, Dijon mustard, Cajun seasoning, smoked paprika, garlic powder, and cayenne pepper until smooth. Taste and adjust salt and pepper as needed.
  2. In a large mixing bowl, combine the corn kernels, diced red bell pepper, minced red onion, halved cherry tomatoes, and chopped cilantro.
  3. Pour the prepared Cajun dressing over the corn and vegetable mixture.
  4. Gently fold all the ingredients together using a spatula until the vegetables are evenly coated with the dressing.
  5. Cover the bowl and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. (If using frozen corn, ensure it is fully thawed and drained before mixing).
  6. Just before serving, gently fold in the crumbled Cotija or Feta cheese, if desired. Serve chilled.

Notes

This salad is excellent served outdoors at barbecues or potlucks. For a smoky flavor boost, grill or char the corn slightly before cutting the kernels off the cob. Can be stored in the refrigerator for up to 3 days.