Spicy Mexican Corn Skillet with Sausage

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Mexican Corn Skillet with Sausage is a fabulous simple recipe ready in 25 minutes, made all in one skillet. Hot sausage combines with red bell and jalapeno peppers to add some fantastic flavor to sweet roasted corn. Finish this dish off with some fresh tomatoes and spices and you have a home run. This simple recipe is definitely going on our permanent meal plan!

spicy mexican corn skillet in a green bowl


 

How to Make Spicy Mexican Corn Skillet

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 twenty times), cleaning up a skillet and a few plates is so much more appealing after dinner. You can also try our cheesy bacon chicken corn chowder, it is so easy to make

This weekend I was craving an easy dinner with corn. When I think of comfort food, I think of corn (it is the perfect partner for mashed potatoes, right). 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.

One of my favorite parts of this recipe is this awesome Kitchen Hack for Halving Grape Tomatoes. It is one of my most fun kitchen tips. I love slicing tomatoes, grapes and olives this way.

I mean you could use a cooks knife and cutting board, but why?
But seriously I love corn, so why not make it the centerpiece for a fabulous Mexican skillet? The perfect weeknight dinner bursting with flavor that goes from prep to plate in just 25 minutes. What more could you ask for? You can add these delicious low calorie Mexican baked eggs to add more protien!

Helpful Tips to make Spicy Mexican Corn Skillet with Sausage:

  • I love this skillet with hot Italian sausage or chorizo. Use whatever you like.

What you will need to make Spicy Mexican Corn Skillet with Sausage:

Enjoy!

With love from our simple kitchen to yours. 

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spicy mexican corn skillet meal with sausage in a bowl

Check out more of our favorite skillet recipes: 

Olive Garden Copycat Chicken Vino Bianco  

One-Skillet Chicken Pot Pie

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Spicy Mexican Corn Skillet with Sausage in a pan

Spicy Mexican Corn Skillet with Sausage

Donna Elick
Mexican Corn Skillet with Sausage is a fabulous simple recipe ready in 25 minutes, made all in one skillet. Hot sausage combines with red bell and jalapeno peppers to add some fantastic flavor to sweet roasted corn. Finish this dish off with some fresh tomatoes and spices and you have a home run. This simple recipe is definitely going on our permanent meal plan!
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Prep Time 25 minutes
Total Time 25 minutes
Course Main
Cuisine Mexican
Method Stovetop
Servings 4

Ingredients
 

  • 1 pound hot sausage links or ground
  • 1 red bell pepper, chopped into bite size pieces
  • 2 jalapeno peppers, (seeded, deveined and diced)
  • 2 cups frozen corn
  • 1 cup grape tomatoes, halved
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fresh ground black pepper

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!

Donna’s Notes

I love this skillet with hot Italian sausage or chorizo. Use whatever you like.

Nutrition

Serving: 1 | Calories: 100cal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Sugar: 3g | Fiber: 4g | Calcium: 16mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

 

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17 Comments

  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!

  2. 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!

  3. 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!

  4. 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.

  5. These flavors sound delicious. Makes my mouth water. Sweet corn is so wonderful. Thanks for sharing.

    Linda @ Tumbleweed Contessa

  6. tried this to use up a couple ears of cooked sweet corn. it’s delicious! didn’t have jalapeno so I subbed a serious pinch of dried chipotle peppers. served with cucumbers in cream sauce. great summertime dinner for two or three.
    .

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