This grilled corn maque choux salad takes the flavors of the maque choux I grew up eating— sweet corn, tomatoes, the trinity, and a little heat— and spins them into the perfect salad for your summer cookout.
- 4–5 ears of corn, husked
- ½ red onion finely diced
- ½ red bell pepper finely diced
- 1 celery rib, sliced
- 2 scallions thinly sliced
- a handful of cherry tomatoes halved or ½ tomato chopped
- 2 tablespoons flat-leaf parsley, chopped
- ¼ red pepper flake (add more if you like a little heat)
- Salt & pepper to taste
- 2 tablespoons mayonnaise (optional)
- Juice from half lemon + zest
- 2 tablespoons of rice or apple cider vinegar
- 1 tablespoon of creole mustard (can also use stone ground or dijon mustard)
- 1–2 tablespoon Louisiana-style hot sauce (another chili sauce like sriracha can be used)
- 1 teaspoon sweet or smoked paprika
- 1 clove of garlic, minced
- 1–2 teaspoons of honey, maple syrup, or sugar (optional)
- Grill the corn for about 10 minutes continuously turning until slightly charred. Let the corn on the cob cool before slicing it off. If you’re not grilling, slice off corn kernels, add butter or oil in a heavy-bottomed medium-sized skillet over medium-high to high heat, add the corn, toss and let it sit cooking until charred, 6-10 minutes. Set to the side once the corn is to your liking.
- Prep your red onion, bell pepper, celery, scallions, and parsley then combine with corn in a large bowl.
- In a small bowl, combine all ingredients for the salad dressing. Whisk until smooth. Taste and add more honey if needed.
- Pour dressing over corn mixture and toss well. Taste and add more salt or pepper, if needed. Refrigerate at least 1 hour for flavors to meld. Garnish with remaining parsley just before serving.
- Serve chilled or at room temperature.
- Prep Time: 20
- Cook Time: 10
- Category: Sides
- Cuisine: North American