Corn Maquechoux Salad With Crawfish

Name: Corn Maquechoux Salad With Crawfish
Prep time: 50 min
Total time: 50 min
Yield: 6 serving(s)
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

Be the first to review this recipe

Recipe by EdsGirlAngie

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.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 50mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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

Submit a Recipe Correction