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I was gifted some Cajun-flavored mayonnaise and wasn't sure what to do with it until I spotted fresh corn at the grocery store. I thought the sweetness of the corn would contrast nicely with the spicy mayonnaise, and I was right! Serve with grilled or fried shrimp, or with any summery chicken dish.

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Recipe Summary test

prep:
20 mins
cook:
10 mins
additional:
5 mins
total:
35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

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  • Shuck corn and remove the silks. Cut off the base of the stalk and slice kernels off the cob. Transfer kernels to a rimmed baking sheet. Add green pepper and shallot. Drizzle with oil and season with salt and pepper. Toss and spread out in an even layer.

  • Broil in the preheated oven until fragrant, about 5 minutes. Stir and spread back out on the sheet. Continue broiling until corn starts to brown, about 5 minutes more. Cool for 5 minutes.

  • Transfer vegetables to a large bowl. Add mayonnaise, lime juice, and cilantro. Stir until vegetables are evenly coated. Gently fold in avocado.

Cook's Note:

A couple brands sell Cajun mayonnaise, or you could choose to make it from scratch. Another option would be to mix some Cajun seasoning blend into plain mayonnaise, and add a little hot sauce to get the level of heat you like.

Nutrition Facts

572 calories; protein 8.9g; carbohydrates 56.1g; fat 39.6g; cholesterol 10mg; sodium 477.2mg. Full Nutrition
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