Spicy Fresh Corn Salad

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.

Step: 1

Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.

Step: 2

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.

Step: 3

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.

Step: 4

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

Per Serving: 572 calories; protein 8.9g; carbohydrates 56.1g; fat 39.6g; cholesterol 10mg; sodium 477.2mg.

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