I was inspired to make this quick and easy meal because I had two large ears of corn languishing in the bottom drawer of my refridgerator. I didn’t have much else handy and I was hungry and didn’t want to wait to run to the store or order out somewhere. So, I sliced the corn kernels off the cob and started combining ingredients. I came up with something unlike most of the dishes I make, but I was pleasantly surprised with it. It isn’t much to look at, but I assure you it’s tasty. So much so, that I’m pretty sure I’ll make it again this week!
You could easily tweak this recipe to work with what you have on hand. Instead of bell pepper, you could use zucinni or even celery. If you didn’t have jalapenos, you could use another hot pepper or just red pepper flakes. Regular or smoked paprika could be used in place of Hungarian. You could use any kind of sausage that you like from Italian to a flavored chicken sausage. You could even use chicken or pork if you had some left-over. You get the idea . . . Be creative!
Cajun-Inspired Corn with Paprika and Oregano
- 1 tbsp. olive oil
- 1/2 onion, diced
- 1/2 jalapeno pepper, seeded and diced (or, if you like it hot, use the whole thing)
- 1/2 large green bell pepper, diced
- 1 hot smoked sausage (like andouille)
- 2 – 3 ears of corn, kernels cut off the cob
- 1 tsp. Hungarian paprika (or more to taste)
- large bunch fresh oregano, chopped (about 1/3 cup)
- chicken stock for deglazing the pan (about 1/4 cup at the most)
Heat the oil in a medium or large non-stick skillet over med./high heat. Add onion and jalapeno pepper and saute until the onion begins to turn translucent. Add the bell pepper and sausage and continue cooking until the sausage begins to show some color and the pepper is not quite cooked. Add the corn, paprika and half of the oregano. Continue cooking until the corn is done (about 3 minutes). Add the rest of the oregano, taste for seasoning and add more paprika if you like. Deglaze the pan with a bit of chicken stock, and serve immediately.