Monday, September 16, 2013

25 Minute Spicy Mexican Corn Skillet with Sausage

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!

Dinner's Ready!

With love from our Kitchen Table to yours.  XOXO

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25 Minute Spicy Mexican Corn Skillet with Sausage
serves 4

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 
Copyright ©2013 The Slow Roasted Italian – All rights reserved.


  1. This sounds so good Donna, it's making my mouth water and it's 7 in the morning here in NC. If you had sent this to me overnight express, I would definitley eat it for breakfast!

    1. This would be fabulous for breakfast. Maybe with a side of eggs. YUM!

  2. This would be great with Mexican chorizo!

  3. We tried this out yesterday. It was great, and easy to make.

    1. So happy to hear that it was a smashing success. Keep us posted on other recipes you try.

    2. Yuuumm! My family loved this dish.!!

  4. This was very good! I used chorizo and served it with taco shells and tortilla chips for tacos/nachos. It had a lot of flavor, the only thing I added was a handful or so of sweet onions, and it was a good addition! Thanks for a great and easy recipe!

  5. This was so good! I used chorizo and served it with taco shells and tortilla chips for taco/nachos. It was a very flavorful mixture, the only thing I added was a handful or so of sweet onions, and it was a good addition! Thanks for a great and easy recipe!

  6. love looking through here for recipes! So funny I read this one & stopped when I saw you talk about Iowa! I lived in Cedar Rapids for 10 yrs and my hubbs is born & raised there. Yay St. Judes Sweet Corn Festival! :)

    1. Love the sweet corn festival. I want to go back so badly. Maybe this year. My husband was born and raised in Cedar Rapids too. Small world! Nice to meet you Tanya.


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