Black Bean & Caramelized Corn

My first experience with Cajun/Creole food was after a year or so of living in Indianapolis when Jake and I finally discovered one of our now all time favorite restaurants, Yats. I fell in love instantly and couldn’t wait to go back. Maybe it had something to do with the rock bottom prices, the super humongous portions or the enormous selection of hot sauces. I don’t know what the reason, but Yats really made an impression on me and we continue to go back for more.

Jake normally switches his meal selection up getting either the Jambalaya, chili cheese Γ©touffΓ©e or the gumbo. As for me, I get the same thing every single time, the B&B. It consists of corn, black beans, red peppers all served over a bed of rice and a side of french bread. After years of ordering the same meal I finally attempted to make the dish at home, how hard could it possibly be? And to my surprise it was delicious & super easy!

Black Beans and Caramelized Corn

2 tablespoons butter
1 can sweet corn
1 tablespoon brown sugar
1 can black beans, drained and rinsed
1/4 red pepper, diced
1/4 cup milk
1/4 teaspoon cayenne pepper, or more to taste
Salt & pepper to taste
A few splashes hot sauce of choice

Melt butter in a large pan over medium heat. Add corn and saute for about 10 minutes, stirring occasionally, until slightly caramelized and sweet-smelling. Add brown sugar and saute for about 2 more minutes, stirring constantly. Add black beans and red pepper and saute until warmed through, about 2 more minutes. Add milk, cayenne, salt and pepper, and hot sauce, and let simmer until sauce thickens, about 3 minutes. Serve immediately over rice with more hot sauce, and a big hunk of french bread on the side, buttered and sprinkled with cajun seasoning. Enjoy!

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