Fresh Corn and Chicken Sausage Skillet
Corn straight off the cob is one of the most luxurious experiences of summer. It screams afternoon barbecue surrounded by your closest friends and cheery children tuckering themselves out at the local swimming hole. Bursting those kernals full of sweet nectar between your teeth is what a picnic is all about. When it’s so readily available you have to jump on it and gobble up all you can.
For this latest Fresh Food Challenge hosted by America’s Test Kitchen the secret ingredient was – corn. Brilliant!
When I got to making this recipe I wanted to ensure that it maintained as fresh of an appearance and taste as possible. And it needed to be quick. After a long weekend or busy day at work, slaving over a hot stove isn’t the first thing on your to-do list.
My one requirement – its prepping to plate in 25 minutes or less. And this one achieved all of those pesky parameters.
I started with two small zucchinis, lopping off the ends
slicing them lengthwise down the centers, and then turning them flat side down, slicing them lengthwise again.
After turning the quarters to a 90 degree angle, I diced them into about 1/2″ cubes and set them aside in a small bowl.
When the fresh corn into the picture, I wanted a little variation and ended up using one yellow and one white ear. They each have their own character – delicious in their own right.
After shucking the ears, I placed them on their ends and took a knife to the kernels stripping them away from the husks. Right into the bowl they went with no chasing of the kernels all over the table. Who’s got time for that?
These were set aside and lastly the chicken sausage was prepped.
I opted for a roasted garlic chicken sausage since it was light and flavorful, making the executive decision that a beef kielbasa would be too heavy for such a vegg filled dish.
All four sausages were sliced on a diagonal angle to give them a pretty appearance.
What would a fresh vegg skillet be without a pint of fresh cherry tomatoes? Now,
we’re all ready to go!
Even though they were fully cooked, the sausages needed to be reheated and crisped up a bit.
In a large skillet over medium high heat, I placed them into the pan and they were sprayed with an ample amount of Pam cooking spray. Lighter then butter and less guilt.
I sauteed them for about 5 minutes until a beautiful brown crisp formed on the outside. When they reached this state, the sausages were set aside and kept warm in a bowl wrapped in foil.
In the already heated skillet, I poured in the cubed zucchini and corn spraying them again with Pam. After an additional 5 minutes of sautéing time, and constant stirring they were nicely browned and ready for the addition of a pint of fresh cherry tomatoes.
Since there was plenty of garlic in the sausages, I (amazingly) resisted the urge to add in more, opting instead for about 1/2 teaspoon of ground pepper instead and 3 tablespoons of water.
The whole pan was covered and left to steam for another 7 minutes, just until the tomatoes begin to wrinkle or barely burst. When this happens you’re ready to throw back in the cooked sausages, give it one last stir and plate!
How easy was this?
It’s wonderfully refreshing and perfect for quick summer time nosh. You really can’t lose.