Name: Cajun Grilled Corn Salad: 15-Min Weeknight Win
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 6 large ears of fresh sweet corn (about 1200g); 1 medium red bell pepper, diced; 1/2 medium red onion, finely diced; 1 medium jalapeño, seeded and minced; 1/2 cup fresh cilantro, chopped; 3 tablespoons fresh lime juice; 3 tablespoons extra virgin olive oil; 2 teaspoons Cajun seasoning; 1/2 teaspoon garlic powder; 1/2 cup cotija cheese, crumbled; 2 tablespoons mayonnaise (optional); Salt and black pepper to taste

Description

A spicy, smoky, and creamy corn salad that comes together in just 15 minutes. Perfect for busy weeknights, this vegetarian dish features charred corn, cotija cheese, and a zesty Cajun lime dressing.

Ingredients

Scale

6 large ears of fresh sweet corn (about 1200g)
1 medium red bell pepper, diced
1/2 medium red onion, finely diced
1 medium jalapeño, seeded and minced
1/2 cup fresh cilantro, chopped
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
2 teaspoons Cajun seasoning
1/2 teaspoon garlic powder
1/2 cup cotija cheese, crumbled
2 tablespoons mayonnaise (optional)
Salt and black pepper to taste

Instructions

Shuck the corn and remove silk. Stand cobs upright in a large bowl and slice kernels off the sides into the bowl.
Cook the corn kernels by either boiling for 3-4 minutes and draining, or charring in a dry cast-iron skillet over medium-high heat for 2-3 minutes until browned and smoky. Let cool.
Dice the red bell pepper and red onion into 1/4-inch pieces. Mince the jalapeño and chop the cilantro.
In a small bowl, whisk together lime juice, olive oil, Cajun seasoning, garlic powder, mayonnaise (if using), salt, and pepper.
Combine the cooled corn, diced vegetables, and cilantro in a large bowl. Pour dressing over and toss to coat.
Gently fold in the crumbled cotija cheese.
Chill in the refrigerator for at least 15 minutes before serving to allow flavors to meld.

Notes

For best flavor, char the corn to get a smoky taste. If using frozen corn, thaw and pat dry thoroughly. Cotija can be substituted with feta, but pat feta dry to prevent watery salad. This salad keeps well in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1/6 of the batch
Calories: 180
Sugar: 6
Sodium: 320
Fat: 9
Saturated Fat: 3
Carbohydrates: 22
Fiber: 3
Protein: 6

Keywords: corn salad, cajun recipe, grilled corn, weeknight dinner, vegetarian side dish, cotija cheese, summer salad, quick recipes