Ingredients
Method
Cook Sausage
- Heat olive oil in a large cast-iron skillet over medium heat.
- Add sliced sausage coins in a single layer. Cook for 5 minutes on one side, then flip and cook 3 minutes more, until browned.
- Transfer sausage to a plate, leaving about 1 tablespoon of rendered fat in the skillet. Reserve any excess fat in a small bowl.
Cook Vegetables
- Add diced bell pepper to the same skillet. Cook over medium heat for 4 minutes, stirring occasionally. If needed, add a little reserved fat to prevent sticking. Transfer pepper to the plate with sausage.
- Add zucchini slices to the skillet. Cook for 3 minutes, flipping once, until tender but still bright. Add more reserved fat if needed. Transfer to the plate.
- If using fresh corn, cut kernels off the cob. If frozen, thaw and pat dry.
Combine and Finish
- Return cooked sausage, bell pepper, zucchini, and corn kernels to the skillet. Stir to combine. Add reserved fat if desired, then sprinkle with chili powder. Reheat over low heat for 1 to 2 minutes.
- Remove from heat. Garnish with chopped cilantro. Taste and add salt only if needed, as sausage is typically salty.
Nutrition
Notes
Substitute any bell pepper color for variety. Add a squeeze of lemon or lime juice before serving for brightness. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave. For meal prep, portion into containers and reheat individually. Avoid overcooking zucchini to keep it from becoming mushy.