Description
A quick skillet dish of cooked sausage, corn, bell pepper and zucchini tossed with chili powder and fresh cilantro.
Ingredients
Scale
- 2 cups corn kernels (about 3 ears, completely cooked)
- 1 tablespoon olive oil
- 12 oz cooked sausage (such as Cajun, andouille, or smoked), sliced into coins
- 1 large red bell pepper, diced
- 1 large zucchini, sliced
- 1/2 teaspoon chili powder
- Fresh cilantro, chopped
Instructions
- Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat.
- Slice cooked sausage into coins and add to the skillet.
- Cook sausage 5 minutes on one side, then flip and cook about 3 minutes on the other side; remove sausage to a large plate.
- Leave some sausage oil in the skillet, remove excess oil to a small heat-proof bowl and reserve.
- Add diced red bell pepper to the skillet and cook about 4 minutes over medium heat, adding reserved oil if needed to prevent sticking; remove cooked bell pepper to the plate with the sausage.
- Add sliced zucchini to the skillet and cook about 3 minutes over medium heat, adding reserved oil if needed to prevent sticking.
- Slice corn kernels off the cob with a knife.
- Return cooked sausage, bell pepper, zucchini, and corn to the skillet, mix well, add reserved oil and 1/2 teaspoon chili powder, and reheat on low until warmed through.
- Remove from heat and top with chopped cilantro before serving.
- Prep Time: 10 mins
- Cook Time: 15 mins