Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Summer Corn Salad

Ingredients

8 ears               Silverqueen Corn, roasted, cut from the cob (approximately 6 cups)

1 cup               Tomato, seeded, small dice

1 /2 cup           Red onion, minced

3 /4 cup          Green bell pepper, small dice

2 Tbsp            Cilantro, chopped

2 Tbsp            Parsley, chopped

1 tsp                Garlic, minced

1 tsp                Cayenne pepper

1                      Lime, squeezed for juice

1 Tbsp            Cider vinegar

1 tsp                Salt

1 /4cup           Olive oil

Instructions

Combine all ingredients and mix well. Refrigerate at least one to two hours before serving. Best when made a day ahead. Yield: six to eight servings

Recent Recipes

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Read more

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more

Black-Eyed Pea Hummus

If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.

Read more