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Category: Side Salads & Dressings
Prep Time: Cook Time: Total Time:
First let me state that this is not a spicy dish! Whenever some folks hear Creole or Cajun they think HOT. I assure you this is NOT! :o)
I created this "copycat" recipe after eating at a Cajun restaurant in Dallas called Swamp Jaw. The restaurant has long since closed its doors, but (Enter deep advertising voice like the guy that overdubbed the movies...) "you too can enjoy the tasty Corn Salad once sold exclusively at Swamp Jaw!" but that's not all!!!
Actually, it is... And without further adieu may I present...
Swamp Jaw's Creole Corn Salad
Ingredients:
2 15-oz cans whole kernel corn, drained, OR
4 cups defrosted frozen corn OR
4 cups fresh corn kernels scraped from the cob and blanched (ya right!)
Dressing:
1 16-oz bottle Catalina or French salad dressing
(or 2 cups homemade)
1/4 cup finely chopped onion, Vidalia or other sweet, mild variety
1/4 cup finely chopped bell pepper - red is pretty but any color will do
1/4 cup chopped celery
Mix it all together in a large salad bowl. Chill. Serve chilled.
Serving recommendations: Goes perfectly with Southern menus, or of course you can serve it with Cajun and Creole dishes too. :o)
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Swamp Jaw's Creole Corn Salad
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Category: Side Salads & Dressings
Prep Time: Cook Time: Total Time:
First let me state that this is not a spicy dish! Whenever some folks hear Creole or Cajun they think HOT. I assure you this is NOT! :o)
I created this "copycat" recipe after eating at a Cajun restaurant in Dallas called Swamp Jaw. The restaurant has long since closed its doors, but (Enter deep advertising voice like the guy that overdubbed the movies...) "you too can enjoy the tasty Corn Salad once sold exclusively at Swamp Jaw!" but that's not all!!!
Actually, it is... And without further adieu may I present...
Swamp Jaw's Creole Corn Salad
Ingredients:
2 15-oz cans whole kernel corn, drained, OR
4 cups defrosted frozen corn OR
4 cups fresh corn kernels scraped from the cob and blanched (ya right!)
Dressing:
1 16-oz bottle Catalina or French salad dressing
(or 2 cups homemade)
1/4 cup finely chopped onion, Vidalia or other sweet, mild variety
1/4 cup finely chopped bell pepper - red is pretty but any color will do
1/4 cup chopped celery
Mix it all together in a large salad bowl. Chill. Serve chilled.
Serving recommendations: Goes perfectly with Southern menus, or of course you can serve it with Cajun and Creole dishes too. :o)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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