Instructions

1. Begin by gathering all your ingredients: 2 cups elbow macaroni, 1 cup corn (fresh or frozen), 1 bell pepper (diced), 1 small onion (diced), 2 cloves garlic (minced), 1 tsp Cajun seasoning, 1/2 cup mayonnaise, and salt and pepper to taste.
2. In a large pot, bring salted water to a boil over high heat. Once boiling, add the 2 cups of elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
3. While the macaroni is cooking, prepare the vegetables. Dice the bell pepper and onion, and mince the garlic. If using fresh corn, cut the kernels off the cob.
4. In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion and bell pepper to the skillet and sauté for about 5 minutes, or until the vegetables are softened.
5. Add the minced garlic and corn to the skillet, and stir in the 1 tsp of Cajun seasoning. Cook for an additional 3-5 minutes, allowing the flavors to meld and the corn to heat through. Remove from heat and set aside.
6. Once the macaroni is cooked, drain it in a colander and rinse it under cold water to stop the cooking process. Allow it to drain well.
7. In a large mixing bowl, combine the drained macaroni, sautéed vegetables, and 1/2 cup of mayonnaise. Stir well to ensure that all the ingredients are evenly coated.
8. Season the salad with salt and pepper to taste. Mix thoroughly to incorporate the seasonings.
9. Cover the bowl with plastic wrap and refrigerate the macaroni salad for at least 15 minutes to allow the flavors to develop.
10. Before serving, give the salad a good stir and adjust the seasoning if necessary. Serve chilled or at room temperature, garnished with additional Cajun seasoning if desired.