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Ingredients
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- 1 tbsp extra virgin olive oil
- 13.5 oz Andouille sausage, sliced about 1/2 in thick
- 1/3 cup diced red onion
- 1 red bell pepper, chopped
- 1 orange bell 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 pepper to taste
- For topping: 1/8 cup of basil and cilantro each
- Optional: Poblano or Jalapeño pepper for added spice
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/3 cup packed basil
- 1/4 cup packed cilantro
- 1 tbsp extra virgin olive oil
- 1/2 tsp garlic salt
- 1/4 tsp white pepper
- Juice from half a lime (about 1/2 – 1 tbsp)
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Cook sliced Andouille sausage for about 3 minutes on each side until browned.
- Grill corn on medium heat for about 4 minutes per side and cut off kernels once cooled.
- Sauté diced red onion for 3-5 minutes, then add bell peppers and cook until softened.
- Add zucchini, garlic salt, sea salt, and black pepper; cook until zucchini is charred.
- Combine sausage and corn into the skillet, sauté for an additional 2 minutes.
- Mix in chopped basil and cilantro before serving.
Notes
For the best flavor, use fresh seasonal vegetables.
Adjust spices to fit your heat preference.
Refrigerate leftovers for up to 3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sauté/Grill
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 6
- Sodium: 900
- Fat: 30
- Saturated Fat: 6
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 15
- Cholesterol: 50