Cajun Maque Choux Macaroni Salad
This Cajun salad recipe with crispy bacon and corn, is a must-try, new go-to, summer-loving must-do.
Ingredients
- 1-1/2 cups uncooked elbow macaroni
- 6 strips bacon
- 2 cups corn
- 1 cup mayonnaise
- 1 Tbs white vinegar
- 2 tsp Dijon mustard
- ½ tsp kosher salt or more to taste
- 1-1/2 to 2 tsp Cajun seasoning to taste
- couple pinches fresh cracked pepper
- 1 green bell pepper diced
- ½ large white onion diced
- ¼ cup slivered almonds
- ¼ cup chopped fresh herbs see Notes
Instructions
- Cook the pasta according to package directions. Drain and immediately rinse with cold water. Set aside.
- While pasta is cooking, cook the bacon in a large, nonstick skillet. Transfer the bacon to a plate lined with paper towels to drain. Once cool enough to handle, chop the bacon into little yummy bits.
- From the skillet, drain off all but ~1 tablespoon bacon fat. Put the skillet back on the burner and add the corn. Saute, tossing regularly, until corn is lightly browned. Remove from the heat.
- In a mixing bowl, whisk together the mayonnaise, vinegar, Dijon, salt, Cajun seasoning, and pepper. Add the macaroni, bacon, corn, bell pepper, onion, almonds, and herbs. Taste for seasoning. Refrigerate until service. Yields: 6 servings.
Notes
For the herbs, I went out into my garden and grabbed a handful of thyme, oregano, parsley, basil, and chives. If buying, I would go with chives definitely, then also oregano and/or parsley. Fresh oregano is my favorite, so I am partial there. Best frigging herb on the planet.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!