Cajun Squash and Corn Gratin

Summer squash and fresh corn belong together. They come into season at the same time, they grow in the same gardens, and they've been showing up on Louisiana tables side by side for as long as anyone can remember. This gratin is my way of honoring that partnership.

The secret is treating these humble vegetables with respect. You salt the squash first to draw out the water that would turn your gratin soupy. You build flavor in layers, seasoning the holy trinity as it cooks, seasoning the sauce, tasting throughout. By the time everything comes together under that cheese crust, you've got layers of flavor that sing.

At Lagniappe, we serve this alongside blackened redfish and grilled boudin. It holds its own next to the boldest Cajun dishes because it has backbone. The Cajun seasoning, the hit of cayenne, the pepper jack cheese: these aren't afterthoughts. They're what make this a Louisiana dish instead of just another squash casserole.

My grandmother Evangeline made something similar every summer when the garden was producing more squash than anyone knew what to do with. She'd call the neighbors over because a dish like this wants to be shared. That's the bayou way. Good food is honest food, and honest food is meant for a full table.