Spicy Mexican Corn Skillet With Sausage
October 10, 2023 • 0 comments
INGREDIENTS
2 pound hot sausage links or ground
2 red bell pepper, chopped into bite size pieces
4 jalapeno peppers, (seeded, deveined and diced)
4 cups frozen corn
2 cup grape tomatoes, halved
2 teaspoon ground cumin
1 teaspoon fresh ground black pepper
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- (2lbs) Ancho Pepper and Tequila Sausage
- (2 diced) Red Bell Pepper
- (4 seeded, deveined and diced) Jalapena Pepprs
- (4 cups) Corn (Frozen, Canned or Fresh)
- (2 cups, cut in half) Grape Tomatoes
- (2 teaspoons) Ground Cumin
- (1 teaspoon) Fresh Ground Black Pepper
Directions
INSTRUCTIONS
- Place a large 12” cast iron skillet over high heat, allow pan to warm (about 2-3 minutes). Remove sausage from casing (if necessary) and add to hot pan. Break up the sausage with a spatula or a chop N stir. Cook until fully cooked through, stirring occasionally, about 3 minutes.
- Meanwhile cut red peppers into bite size pieces and dice jalapenos.
- Remove sausage from skillet when cooked through and place on a plate. Add red bell pepper and jalapeno peppers to hot skillet. If there are no drippings from the sausage add 1 tablespoon extra virgin olive oil. Toss peppers and cook for 2 minutes until they start to soften slightly.
- Move peppers to the edges of the skillet and pour corn into the center. Move corn around with spatula to make the layer as thin as possible (so a lot of the corn is touching the skillet). Allow corn to brown, about 3-5 minutes.
- Meanwhile, slice grape tomatoes into halves. Use this kitchen hack for fast tomato slicing.
- Add sausage back to skillet, add cumin and pepper. Stir to combine. Add tomatoes on top and cook until tomatoes are warmed through.
- Serve and enjoy!
NUTRITION
Serving: 1 | Calories: 100cal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Sugar: 3g | Fiber: 4g | Calcium: 16mg | Iron: 1mg
