Ingredients
Method
Cook the Sausage
- Heat 1 tablespoon olive oil in a large cast-iron skillet over medium heat.
- Add the sliced sausage coins in a single layer. Cook for 5 minutes on one side until browned, then flip and cook for 3 minutes more. Transfer the sausage to a plate.
- Pour off all but about 1 tablespoon of the rendered fat from the skillet into a small heatproof bowl and set aside.
Cook the Vegetables
- Return the skillet to medium heat. Add the diced bell pepper and cook for 4 minutes, stirring occasionally, until tender. If needed, add a little reserved fat to prevent sticking. Transfer the pepper to the plate with the sausage.
- Add the sliced zucchini to the skillet and cook for 3 minutes, stirring once, until just tender. Use reserved fat if needed.
- If using fresh corn, cut the kernels off the cob. If using frozen, ensure they are thawed.
Combine and Finish
- Return the cooked sausage, bell pepper, and zucchini to the skillet. Add the corn kernels, reserved fat, and chili powder. Toss everything together and warm over low heat, about 2 minutes.
- Remove from heat and sprinkle with chopped cilantro. Serve immediately.
Nutrition
Notes
For extra heat, add a pinch of cayenne or red pepper flakes with the chili powder. You can substitute smoked paprika for chili powder for a milder flavor. Leftovers keep well in the fridge for up to 3 days; reheat in a skillet or microwave. To make ahead, prep all veggies and slice sausage in advance. Avoid overcrowding the pan to ensure good browning. This dish is naturally salty from the sausage, so taste before adding any extra salt.