Description
A vibrant and flavorful one-pan meal featuring spicy Andouille sausage, grilled corn, and sautéed vegetables, all topped with a fresh basil cilantro crema for a perfect balance of smoky, savory, and herbaceous flavors. Ideal for an easy weeknight dinner ready in just 30 minutes.
Ingredients
Sausage and Vegetables
- 1 tbsp extra virgin olive oil
- 13.5 oz Andouille Sausage, sliced about 1/2 inch thick
- 1/3 cup diced red onion
- 1 red pepper, chopped
- 1 orange pepper, chopped
- 2 small to medium zucchini, sliced and quartered
- 1/2 tsp garlic salt
- 1/4 tsp sea salt
- 1/8 tsp fresh cracked black pepper
- 2 ears of corn
- Additional sea salt and fresh cracked black pepper to taste
- Optional: Poblano or Jalapeno pepper for added heat
- 1/8 cup chopped basil
- 1/8 cup chopped cilantro
Basil Cilantro Crema
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/3 cup packed fresh basil leaves
- 1/4 cup packed fresh cilantro leaves
- 1 tbsp extra virgin olive oil
- 1/2 tsp garlic salt
- 1/4 tsp white pepper
- Juice of half a lime (about 1/2 – 1 tbsp)
Instructions
- Make the Basil Cilantro Crema: In a food processor, blend together the mayonnaise, sour cream, basil, cilantro, extra virgin olive oil, garlic salt, white pepper, and lime juice until smooth. Transfer to the refrigerator and chill for about 10 minutes if not using immediately.
- Cook the Sausage: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced Andouille sausage and cook for about 3 minutes on each side until nicely browned. Remove the sausage from the skillet and set aside.
- Cook the Corn: Preheat your grill or use the same skillet. Grill the ears of corn, turning every 4 minutes until cooked and slightly charred on all sides. Once done, cut the corn kernels off the cob and set aside.
- Cook the Vegetables: In the same skillet used for the sausage, add the diced red onion and sauté for 3 to 5 minutes until softened. Add the chopped red and orange peppers and cook for another 3 to 5 minutes until tender. Add the zucchini along with the garlic salt, sea salt, and cracked black pepper. Continue cooking for an additional 3 to 5 minutes, allowing the zucchini to slightly char and caramelize.
- Combine the Ingredients: Return the cooked sausage and grilled corn kernels to the skillet with the vegetables. Sauté everything together for 2 minutes to meld the flavors. Then allow the skillet to sit for 3 minutes off heat to further develop the taste. Add the chopped basil and cilantro, tossing gently to combine.
- Serve: Serve the skillet hot as is or over a bed of rice. Drizzle generously with the chilled Basil Cilantro Crema and garnish with extra sea salt and cracked black pepper to taste for an added flavor boost.
Notes
- You can substitute Andouille sausage with any spicy smoked sausage if preferred.
- For extra heat, add chopped Poblano or Jalapeno peppers with the vegetables.
- The basil cilantro crema is best made ahead and chilled for enhanced flavor.
- Make sure to slightly char the zucchini for added smoky depth.
- This meal pairs wonderfully with steamed rice or crusty bread.
- Leftovers can be refrigerated for up to 3 days and reheated on stovetop.
