Beautiful White Corn, Peppers and Cajun Sausage

There were times in our life when money was really tight. I wasn't able to buy the kind of food I always wanted to. But when I look back, many of my best recipes that I still use even now, were developed out of necessity. I took what I had and what I could get in each season and I made lemonade out of lemons so to speak.

One summer in California I had the sweetest fresh white slough house corn and had a big bowl of red peppers my mother in law had given me. Looking at the two I knew something awesome could be made with a little help from some other helpers. And taa daa! This recipe was born. I took items I had on hand from my fridge (aka the "helpers") and made something wonderful.

I adore white corn. I believe it to be sweeter then it's yellow sister. I've also made this in the winter with frozen white corn from Costco and it worked well.

With little kisses from the fresh rosemary and fresh basil it gives your taste buds something a little unexpected. And with the Cajun sausage giving that kick and a hearty bite it could easily be a meal all by itself.

White Corn, Peppers and Cajun Sausage

serves aprox 4 full serving 6 side helping

Ingredients:

4 ears of white corn (shucked)

1 large red pepper-de seeded chopped

1 poblano pepper-de seeded chopped

1/2 red onion-chopped

6 fresh basil leaves-chiffonade

1 sprig of fresh rosemary-chopped

1/4 tsp kosher salt

2 big cajun sausage links (any sausage will do just fine)

3 T butter

2 T olive oil

a dash of cajun season blend

After you are done chopping up your peppers and onion you are going to want to take the ears of corn you have shucked and with a knife cut the kernels off of the ear. I get a big bowl and place the ear in the middle standing straight up and then cut from top to bottom, rotating it until all the sides are done. Doing it in a bowl catches the kernels as the fall.

In a skillet heat the olive oil and butter on medium heat. Add the peppers, onion and rosemary and gently stir so everything cooks evenly. I then add the salt. Yo

u may like more than what I have stated in the recipe. Just as you see the onion start to turn translucent, toss in the corn and continue stirring. You want everything to be cooked but not mushy! Once the corn has been heated through add your basil and sausage...and yes...again with the stirring.

Once everything is nice and hot, add a dash of the cajun seasoning and you-are-done!

xoxox

Heidi