3 ears corn, shucked and cut crosswise into ~6 pieces per ear
4 vegan sausages, sliced thick
1/4cup melted vegan butter
4 garlic cloves, minced
1 heaping tablespoon Cajun seasoning (or Old Bay seasoning)
First, bring a large pot of salted water to a boil. Add the potatoes and cook for 8 minutes until just barely tender. For the last 3 minutes of cooking time, add in the corn. Then, drain and let cool. This step can be done ahead of time; rinse the potatoes and corn in cold water after draining, then place in the fridge until ready to move onto step 2.
Next, thread the potatoes, corn and sliced sausages onto either wooden or metal kebobs, then place kebob either on a foil-lined baking sheet, cutting board or in a large glass or metal roasting pan while you continue making the rest of the kebobs.
Then, whisk together the melted butter, garlic cloves and cajun seasoning until well combined, then brush onto all of the kebobs.
Next, heat a grill or grill pan to medium-high heat. Finally, add the kebobs and grill, 5-6 minutes, turning occasionally until potatoes and corn are fork-tender. Remove from heat and serve!