Macreuse Cajun & Salsa de Maïs Grillé
45 minutes • 2 servings


Beef scoter, a tender and flavorful cut, is transformed into a veritable explosion of flavors thanks to our Firebarns Mardi Gras Cajun spices. This simple but delicious recipe will transport you straight to the heart of the colorful and spicy festivities of New Orleans.


  • 400 g beef scoter
  • 50 g Cajun Mardi Gras spices
  • 2 corn
  • 2 Roma tomatoes, cut into small cubes
  • 1 French shallot, finely chopped
  • 1 jalapeno pepper, seeded and finely diced
  • 1/2 English cucumber cut into small cubes
  • 1/2 red pepper cut into small cubes
  • 3 lemons
  • A bunch of curly parsley
  • Olive oil
  • Mill pepper


  1. Preheat the BBQ to 450F and place the corn cobs without peeling them. Cook for about 5 minutes until the leaves blacken. Flip and cook another 5 minutes. Remove the husks completely and continue cooking for about 2 to 3 minutes on each side until the corn kernels begin to blacken. Remove and reserve.
  2. Leave the scoter to cool for about 30 minutes before starting to work with it. Cut the scoter into 2 pieces. Brush each side with olive oil and coat each side with Mardi Gras spices.
  3. Cook on the BBQ for about 3 to 4 minutes on each side, remove from heat and let rest for 10 minutes. Cut the lemons in half and grill for about 2 to 3 minutes.
  4. Cut the scoter into thin strips of approximately 2 to 3 cm.
  5. Remove corn kernels from the cob, in a bowl combine grilled corn, cucumber, tomatoes, jalapeño pepper, French shallot, red pepper, juice of half a grilled lemon, drizzle olive oil and a hint of Mardi Gras spices.
  6. Serve the scoter with the corn salsa and sprinkle with parsley before serving.

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