Corn Maquechoux Salad With Crawfish

I was going to cook up some traditional Cajun maquechoux one night, but instead decided to use its typical ingredients as the basis for a salad. It's a refreshing change from the usual corn preparations, and shrimp could be used in place of the crawfish but I don't believe it has quite the same flavor. Prep time includes allowing dressing to sit for awhile.

• Ready In: 50 mins
• Serves: 6

Ingredients

• The salad

• 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

• The dressing

• 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

Directions

1. In a large bowl, combine corn, crawfish tail meat, celery, tomatoes, bell pepper and onions.
2. In a smaller bowl, whisk together the olive oil, sugar, cider vinegar, salt, peppers and garlic powder.
3. Let sit at least 30 minutes so sugar dissolves completely.
4. Gently mix dressing into salad and combine thoroughly.