Sorry this post is getting out so late today! Rose has been really sick and extra clingy so I am posting this recipe about 12 hours later than expected.
Cajun Corn is by far one of my favorite meals to make! It is easy, filling, and packed with some of my favorite flavors!
Before going plant-based my family loved to eat shrimp tacos cooked in coconut oil and cajun seasoning. Since shrimp isn't the cheapest of foods I would mix in sautéed onions, garlic, bell peppers, and yellow summer squash to help add bulk to this dish.
Obviously, we don't eat shrimp anymore, but I have recreated a similar dish that is just as tasty and is a winner with my family. We love to add this on top of a baked potato with black or pinto beans, pineapple-mango salsa, and a few slices of avocado or Costco's new Avocado Salsa (it really is THE BEST). I also love to eat this with a few handfuls of arugula or some extra sautéed zucchini! Yum!!!
Here is the recipe!
1 medium yellow onion, diced small
1 yellow bell pepper, diced small
1 medium yellow summer squash, diced small
1 medium garlic clove, minced
3 C frozen corn
Cajun seasoning, to taste
1. In a large skillet over high heat, sauté the onions and frozen corn for 5-7 minutes, stirring frequently to prevent burning. You shouldn't need to use water to sauté the vegetables, but if you do, only add about 1-2 tablespoons as needed.
2. Add the bell pepper, squash, and garlic. sauté for another 2-3 minutes.
3. Add the cajun seasoning to taste. Serve on top of a baked potato with black or pinto beans, pineapple-mango salsa, and a few slices of avocado.
Notes: I like to dice all of my vegetables to be about the size of a kernel of corn. I think this dish is better when the texture of the vegetables is small and uniform.