Brookings: Sweet Corn and Sausage Skillet
Corn season in South Dakota means it's time to stop overthinking dinner. This one-pan meal takes advantage of peak-season sweet corn, tender, juicy, needing almost nothing but heat and a little fat to shine. Twenty minutes from stovetop to plate, and your kitchen smells like late summer.
Serves 4. Pair with crusty bread to soak up the pan sauce, or serve alongside rice if you want something more substantial.
Ingredients
- 2 tablespoons butter
- 4 Italian sausages (about 450 g), sliced into rounds
- 1 medium onion, diced
- 3 cups fresh sweet corn kernels (about 4 ears)
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons fresh basil, chopped (or 1 teaspoon dried if you don't have fresh)
Instructions
- Melt butter in a large skillet over medium-high heat.
- Add sausage slices and cook for 4-5 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
- Add diced onion to the same skillet and cook for 3 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add corn kernels, bell pepper, smoked paprika, salt, and black pepper. Stir well and cook for 3 minutes.
- Pour in chicken broth and return the sausage to the skillet.
- Simmer for 5 minutes, uncovered, until corn is tender.
- Stir in heavy cream and fresh basil. Cook for 1 minute more.
- Taste and adjust seasoning if needed. Serve warm.