Corn Maquechoux Salad With Crawfish

⏱ 50 mins 🍽 6 serving(s) 🏷 Crawfish

This dish transforms classic Cajun maquechoux ingredients into a fresh, colourful salad. Sweetcorn and tender crawfish tails are combined with crisp celery, tomatoes, bell pepper and spring onions. A simple dressing of olive oil, sugar and cider vinegar with spices ties everything together. It is a light and flavourful alternative to traditional cooked corn sides, ideal for a summer meal or potluck. The recipe serves six and requires about 50 minutes to prepare, including time for the dressing to rest.

Corn Maquechoux Salad With Crawfish

Ingredients

  • 1 (29 ounce) can whole kernel corn, drained
  • 8 ounces cooked crawfish tail meat
  • 1 stalk celery, chopped
  • 3 plum tomatoes, seeded and chopped
  • 1/2 green bell pepper, chopped
  • 2 green onions, sliced
  • 1/2 cup olive oil
  • 6 tablespoons sugar
  • 4 tablespoons cider vinegar
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon coarse-grind black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder

Method

  1. Place the drained corn, crawfish meat, chopped celery, tomatoes, green bell pepper and sliced green onions into a large mixing bowl.
  2. Whisk the olive oil, sugar, cider vinegar, salt, black pepper, cayenne pepper and garlic powder together in a separate, smaller bowl.
  3. Allow this dressing mixture to stand for a minimum of 30 minutes to ensure the sugar fully dissolves.
  4. Pour the dressing over the salad ingredients and fold gently until everything is evenly coated and combined.

Nutrition (per serving)

Sodium1074700 mg

Recipe details

CategoryCrawfish
AuthorEdsGirlAngie