Spicy Cajun Roasted Corn Salad Food

SPICY FRESH CORN SALAD

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Shuck corn and remove the silks. Cut off the base of the stalk and slice kernels off the cob. Transfer kernels to a rimmed baking sheet. Add green pepper and shallot. Drizzle with oil and season with salt and pepper. Toss and spread out in an even layer.
• Broil in the preheated oven until fragrant, about 5 minutes. Stir and spread back out on the sheet. Continue broiling until corn starts to brown, about 5 minutes more. Cool for 5 minutes.
• Transfer vegetables to a large bowl. Add mayonnaise, lime juice, and cilantro. Stir until vegetables are evenly coated. Gently fold in avocado.

FIRE ROASTED CORN

Steps:

• Preheat the BBQ grill at high (between 450-650°F) for at least 12 minutes.
• Brush the grill grates with olive oil or apply Pam or brush the ears of corn with olive oil on all sides, and season with salt and pepper.
• When you grill has preheated, place the corn on the grill turning the ears every 2 minutes on each side until they are cooked evenly about 8-10 minutes.
• Take the corn off the BBQ grill, place on a cutting board, and and strip the corn kernels off the cob with a sharp knife.
• You might need to wear oven mitts or tongs to hold the corn in place because it's hot.
• Put the kernels in a large bowl.

ROASTED CORN SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the kernels off the corn cobs using a sharp knife. Toss with 1 tablespoon of the oil and a generous pinch of salt and pepper. Spread out on to a baking sheet and roast, stirring occasionally, until lightly browned, about 30 minutes.
• Whisk the vinegar and mustard together in a large bowl. While whisking, slowing drizzle in the remaining 1/4 cup oil and with season with salt and pepper. Add the roasted corn, tomatoes, basil, scallions and beans and toss well.

CAJUN CORN SALAD RECIPE

Steps:

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

SPICY CORN SALAD

Steps:

• Cook the corn in a pot of boiling water.
• Be careful not to overcook.
• Drain,& scrape the kernels off the cobs into a bowl.
• Add peppers, green onions, cilantro and tomatoes& toss.
• In a food processor, mix the rest of the ingredients until smooth.
• Add the dressing to the salad& mix lightly.
• Cover salad with Saran Wrap& refridgerate overnight, to let the flavours combine.

SPICY CORN AND BEAN SALAD

Steps:

• Mix salad ingredients together.
• In a small bowl, mix dressing ingredients.
• Toss with salad ingredients.
• Chill about 30 minutes before serving.

GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING

Steps:

• --MakeSeasoning--.
• Mix all ingredients in a small bowl to blend.
• --MakeSalad Dressing--.
• Whisk 3/4 cup of the buttermilk, mayonnaise, chopped green onion, fresh parsley, apple cider vinegar, garlic, lemon peel, and 1 1/2 tsp of the Seasoning Mixture in medium bowl until well blended.
• Season dressing to taste with salt and pepper.
• --Then--.
• Rub remaining seasoning mixture onto chicken.
• Place chicken in medium bowl.
• Pour remaining 1 cup buttermilk over chicken, turning to coat.
• Refrigerate at least 30 minutes and up to 3 hours, turning occasionally.
• Prepare the grill (medium-high heat).
• Remove chicken from buttermilk shaking off excess.
• Grill chicken until just cooked through, about 5 minutes per side.
• Transfer chicken to cutting board and let rest 5 minutes.
• Combine greens, pecans, and raisins in a large bowl.
• Toss with enough dressing to coat.
• Season salad with salt and pepper, if desired.
• Divide salad among 4 plates.
• Cut chicken on sharp diagonal into 1/2-inch-thick slices.
• Arrange atop salads and serve.

CAJUN CORN SALAD WITH A CAJUN DRESSING

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.