- 2 cup corn kernels (3 ears completely cooked)
- 1 tablespoon olive oil
- 2- 12 oz sausage cooked, such as chicken sausage, andouille sausage, or smoked sausage
- 1 large red bell pepper diced
- 1 large zucchini large, sliced
- 1/2 teaspoon chili powder
- fresh cilantro chopped
Instructions
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Heat 1 tablespoon olive oil in a cast-iron skillet on medium heat.
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Slice cooked sausage into coins and add to the skillet.
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Cook on medium heat in a cast-iron skillet for 5 minutes on one side, then flip over and cook for about 3 minutes on the other side. Remove from skillet to a large plate.
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You will have oil from the sausage. Leave some oil in the skillet for the veggies. Remove extra oil to a small, heat-proof bowl, and reserve.
Prepare veggies
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To the same, now empty, skillet add diced bell pepper, and cook for about 4 minutes on medium heat. You might have to add some of the reserved oil to the skillet to prevent veggies from sticking to the bottom of the pan. Remove cooked bell pepper to the same large plate with sausage.
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To the same, now empty, skillet add sliced zucchini, and cook for about 3 minutes on medium heat. You might have to add some of the reserved oil to the skillet to prevent veggies from sticking to the bottom of the pan.
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Slice corn kernels off the cob with a knife.
Assembly
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In the same skillet combine together cooked sausage, cooked bell pepper, cooked zucchini, and cooked corn kernels. Mix everything well. Add reserved oil from cooked sausage, and mix. Add chili powder and reheat on low heat.
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Remove from heat. Top with chopped cilantro.
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Note: I don’t think seasoning this dish with salt is necessary as the sausage is usually quite salty. However, use your best judgment and season with salt, if needed.
Serves 6
