Cajun corn salad recipe for those in a hurry!
3 cans (15 ounce) whole kernel corn (drained dry)
1 can (15 ounce) cream style corn
1 can (11 ounce) Campbell’s cream of celery soup
1 can (11 ounce) Ro-tel tomatoes (with jalapenos)
1 large diced green bell pepper
1 medium diced yellow onion
1 tablespoon minced parsley
2 teaspoons Creole seasoning
1 teaspoon Italian seasoning
1 teaspoon granulated garlic
1 large mixing bowl
1 whisking whip
1 cooking spoon
1 large casserole dish
Pour cream style corn and cream of celery soup into mixing bowl. Whisk together till smooth. Add minced parsley, Creole seasoning, Italian seasoning and granulated garlic to mixing bowl contents and whisk, blending thoroughly. Now, stir in whole kernel corn, Ro-tel tomatoes, diced bell pepper and onion, with cooking spoon, incorporating completely. Place Corn Mach Choux salad into casserole dish, cover, and refrigerate overnight, letting the flavors infused into the corn.