Spicy Mexican Corn Skillet with Hot Sausage
Description
Everyone needs another 30 minutes one pot dinner and this one is a definite keeper. The star of the dish is the hot sausage, along with red bell and jalapeno peppers, corn and tomatoes.
Ingredients
1 lb. ground hot Italian or Chorizo sausage or sausage links
1 red bell pepper, chopped
2 jalapeno peppers, seeded, deveined and diced
2 c. frozen corn
1 c. grape or cherry tomatoes, halved
1 t. ground cumin
½ t. freshly ground black pepper
Directions
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Place a large 12 inch cast-iron skillet over high heat that has been warmed for about 2-3 minutes.
Remove sausage from casing; add to hot pan; break up sausage; cook until fully cooked through, stirring occasionally, about 3 minutes.
While sausage is cooking, cut bell peppers into bite size pieces; dice jalapenos.
Remove sausage from skillet when cooked through; place on a plate.
Add bell and jalapeno peppers to hot skillet. If there are no drippings from the sausage add 1 T. extra virgin olive oil. Stir peppers; cook for 2 minutes until they start to soften slightly. Move peppers to the edges of the skillet; pour corn into the center; move corn around to make the layer as thin as possible so that most of the corn is touching the skillet; allow corn to brown, about 3-5 minutes.
Slice tomatoes into halves.
Add sausage back into the skillet; add cumin and black pepper; stir to combine. Add sliced tomatoes on top; cook until tomatoes are warmed through.
4 servings.