I know it doesn’t sound like much, but corn and sausage skillet is a one pot meal that is slowly becoming a favorite in our house.
It’s one of those meals I threw together on a busy weeknight and it became a repeat, which doesn’t happen all the time. What’s not to love about corn and sausage?
This is a meal that couldn’t be easier. If you generally keep a variety of peppers and onions in your house and a well-stocked freezer/pantry, then you probably already have everything needed to make this dish — and if you don’t have exactly what’s on the ingredients list, you shouldn’t worry, substitutions work great in this dish.
I’ve written before about how much I love a toppings bar, it’s my secret to getting more nutrition in my kids. This is meant as a one-pot dinner, but it may not have the right flavor for everyone in the family. So, to remedy that situation — the toppings bar saves the day.
For a dish like this, I would put out salsa, guacamole, sour cream, pickled jalapenos, extra onions (my 11 year old LOVES onions), and extra shredded cheese.
Sometimes I will cut the sausage into smaller pieces and use this as a dip — we love dips in our house and we love corn…which is apparently trendy now. Who would’ve thought that a starchy vegetable would be trendy? What’s next, the potato? 😉
Pick up all of these ingredients the next time you’re at the store and just keep them on standby for the next time you need a quick lunch or dinner – Corn and Sausage Skillet is the one-pot meal that you might add to the recipe rotation!Print
Corn and Sausage Skillet
- Total Time: 25 minutes
- Yield: 4 servings 1x
2 tablespoons canola oil
1 small red bell pepper, diced
1 small red onion, diced
1 medium poblano pepper, diced
1 cup cherry tomatoes
4 fully cooked poblano flavored chicken sausages, sliced into coins
1/2 tablespoon dried cilantro
1/2 teaspoon kosher salt
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
3 cups white or yellow frozen sweet corn
1/2 cup shredded pepper jack cheese
Optional: Salsa, avocado, pickled peppers, onions
In a medium skillet over medium-high heat, add canola oil, red bell peppers, onions, and poblano peppers — saute for 5 minutes.
Add tomatoes and sausage slices and saute for another 5 minutes.
Add all the spices and salt and stir.
Add the corn, stir, and allow it to warm in the skillet.
Stir in the pepper jack cheese until it melts.
Serve with salsa, avocado, and pickled peppers or onions.
- Prep Time: 5 minutes
- Cook Time: 20 minutes