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This Cajun corn salad is the perfect side dish to a southern comfort sort of meal.
I’ve been living in North Carolina for a while now. It’ll be two years this summer! How time flies. I haven’t had much of an opportunity to sample much southern food in these parts. We seem to have a plethora of chain restaurants, but nothing with any authentic southern cooking. At least, not that I’ve found yet. I’m sure the time will come.
So until I get the opportunity to actually taste some authentically southern food, I’ve taken the liberty of creating some of my own dishes, and I have to say, I have not been disappointed. The flavors involved are wonderful, particularly with fresh food and real ingredients that aren’t deep fried. This salad is a case in point.
Summer Corn Salad
Grilling season is here, and a good side salad for anything off the grill is a critical component of a full, well rounded meal. Corn salads are wonderful in the summer heat and delicious with just about any meats you can grill. Particularly with other southern or Cajun recipes.
Corn Salad Dressing
The dressing on this salad is light and based on the heart healthy oil, olive oil. The oil paired with the spices makes a delicious dressing that enhances the already delicious flavors of the actual vegetables.
Corn Salad Vegetables
While you could certainly use other vegetables here, this particular mix pairs perfectly with Cajun flavors. Make sure to chop them small for the best texture. The only pieces that work well being larger are the tomatoes. Use small tomatoes, but only cut them in half. Everything else should be cut small.
You can absolutely purchase Cajun seasoning without any added sugar. The Badia brand is a good one, among others. (Not paid to promote them.)
However, I thoroughly enjoy making my own Cajun seasoning. It only takes minutes and there are no preservatives in it, which makes me feel better about eating it. If you’d like to try your hand at making your own, here’s my recipe for Cajun Seasoning.
Cajun Corn Salad Ingredients
3 cups canned fire roasted corn – drained – no sugar added – Del Monte has a good version with no added sugar (Not paid to promote them) The number of cans you need will depend on the size of the can you buy.
1 cup chopped green bell pepper – Chop this fine
1 cup chopped orange bell pepper – Chop this fine
1 cup chopped purple onion – Chop this fine. You can use yellow onion if you prefer, but purple onions work best here. They have a sweeter flavor which is very complimentary in this salad.
1 cup halved cherry tomatoes – Do not chop these fine. Just cut them in half. Grape tomatoes work too if that’s all you can find. Any small or baby tomato will work well here.
3 tbsp. oil – Many light flavored oils will work here. But olive oil is your best option health-wise, since this is served cold. Olive oil pairs nicely flavor-wise as well.
1 tsp. minced garlic – Mince this as fine as you can get it. Nobody wants to bite into a large chunk of raw garlic. So chop, chop, chop.
2 tsp. Cajun seasoning – As mentioned above, purchase this or make your own. (Link to recipe above)
½ tsp. ground paprika – Use regular paprika, not smoked.
½ tsp. cayenne pepper – You can cut this in half or cut it out completely if spicy foods are not your thing. But the flavor is great here.
2 tsp. dried thyme – You can opt for fresh if you prefer. If that’s the case, use one tablespoon.
2 tsp. dried oregano – Same thing here. If you want to use fresh herbs, use one tablespoon.
3 tbsp. fresh, chopped parsley – Curly parsley is best here, but you can use flat leaf parsley in a pinch.
How To Make Cajun Corn Salad
This is one of my simpler recipes. All you have to do is combine all the ingredients in a bowl and toss well. If you are so inclined, you can mix the oil and spices together separately and pour it over the tosses salad like a normal dressing. Whatever works easiest for you.
How To Store Cajun Corn Salad
This will keep in the fridge for up to 3 or 4 days.
Freezing is not recommended.
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Cajun Corn Salad Recipe
Cajun Corn Salad Recipe
- 3 cups canned fire roasted corn (drained – no sugar added – Del Monte has a good version with no added sugar)
- 1 cup chopped green bell pepper (chop fine)
- 1 cup chopped orange bell pepper (chop fine)
- 1 cup chopped purple onion (chop fine)
- 1 cup halved cherry tomatoes
- 3 tbsp. oil (olive oil works great here!)
- 1 tsp. minced garlic (mince fine)
- 2 tsp. Cajun seasoning (see link above)
- ½ tsp. ground paprika
- ½ tsp. cayenne pepper
- 2 tsp. dried thyme
- 2 tsp. dried oregano
- 3 tbsp. fresh, chopped parsley (chop fine)
- Add all ingredients to a medium to large mixing bowl, and toss well to combine. Chill for 2 hours before serving.