Some days by the time I am getting dinner ready I really have no energy left. All I want to do is feed my family and go relax. One skillet meals are such a life saver. Aside from the option of making a huge mess and leaving it for the morning (which I have to admit may have happened once or twice), cleaning up a skillet and a few plates is so much more appealing after dinner.
This weekend I was craving an easy dinner with corn. I have been talking about corn so much as I am seeing it everywhere still, even though it is September. Did I mention I am a corn lover? Chad is from Iowa and he took me back home for the Sweet Corn Festival in Cedar Rapids a few years back. I fell in love with the whole town. I think it could have been all the corn. Just kidding.
But seriously I love corn, so why not make it the centerpiece for a fabulous Mexican skillet? Hot sausage combines with red bell and jalapeno peppers to add some fantastic flavor to the toasted corn. Finish this dish off with some fresh tomatoes and spices and you have a home run. Definitely going on our permanent meal plan!
With love from our Kitchen Table to yours. XOXO
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25 Minute Spicy Mexican Corn Skillet with Sausage
1 pound hot sausage
1 red bell pepper, chopped into bite size pieces
2 jalapenos, (seeded, deveined and diced)
2 cups frozen corn
1 cup grape tomatoes, halved
1 teaspoon ground cumin
½ teaspoon fresh ground black pepper
Place a large 12” skillet over high heat, allow pan to warm (about 2-3 minutes). Remove sausage from casing and add to hot pan. Break up the sausage with a spatula. Cook until fully cooked through, stirring occasionally, about 3 minutes.
Meanwhile chop red peppers into bite size pieces and dice jalapenos. Remove sausage from skillet when cooked through and place on a plate. Add red and jalapeno peppers to hot skillet. If there are no drippings from the sausage add 1 Tbsp 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.
Stir vegetables together and add cumin and pepper. Add tomatoes on top and cook until tomatoes are warmed through.
Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
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