Brookings: Sweet Corn and Kielbasa Skillet

Sweet corn is at its peak right now across South Dakota, sitting in bins at the grocery store and heaped at farmers markets for not much money at all. This is the kind of meal that takes advantage of it without fuss: one skillet, about 30 minutes, and no need to turn on the oven on a hot evening. Smoked kielbasa gives it enough heft to be dinner, and the corn does most of the flavor work on its own.

1. Stand each ear of corn on its cut end in a wide bowl and slice the kernels off with a sharp knife. Set aside. (If sweet corn isn't available, 3 cups frozen corn works fine, no need to thaw first.)

2. Heat the olive oil in a large skillet over medium-high heat. Add the kielbasa and cook, stirring occasionally, for 5 minutes, until browned in spots. Remove with a slotted spoon and set aside on a plate.

3. Add the onion and bell pepper to the same skillet and cook for 4 minutes, stirring occasionally, until softened.

4. Add the garlic and cook for 30 seconds, just until fragrant.

5. Add the corn kernels, smoked paprika, salt, and black pepper. Cook for 5 minutes, stirring every minute or so, until the corn is bright and just tender.

6. Stir in the tomatoes and the browned kielbasa. Cook for another 3 minutes, until the tomatoes soften and everything is heated through.

7. Turn off the heat and stir in the butter until it melts and coats everything with a little shine. Taste and add more salt if needed.

8. Scatter the basil or parsley over the top and serve straight from the skillet, with parmesan on the side if you want it. Serves 4.

For a heartier version, spoon it over rice or toss with cooked pasta, both stretch it to feed a couple more and soak up the extra juices in the pan.