Preheat oven to 350° F.

Spray a 9" x 9" baking dish with non-stick spray.

Heat oil in a large skillet over medium-high heat.

Add the corn, pepper, green onion, and tasso and cook 5-8 minutes until the vegetables are soft.

Add the cream cheese and stir until it melts.

Remove from heat and stir in the Cajun seasoning, sour cream, parsley, salt, and cayenne pepper.

Spoon into the baking dish and bake 20 minutes.

Note: The original recipe called for sprinkling the casserole with crumbled potato chips (2 cups) before baking. I omitted that ingredient to keep the casserole a little lower in carbohydrates. Feel free to add the chips, or Panko breadcrumbs if you like.