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 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 pepper to taste

For topping: 1/8 cup of basil and cilantro each

Optional: Poblano or Jalapeno pepper for those who like a little more heat or spice.

For the Basil Cilantro Crema:

1/2 cup mayonnaise

1/4 cup sour cream

1/3 cup basil, packed

1/4 cup cilantro, packed

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)

Cook Mode Prevent your screen from going dark

Heat the olive oil in a large skillet over medium-high heat. Add the sliced Andouille sausage and cook until browned on both sides, about 4-5 minutes. Remove the sausage from the skillet and set it aside.
In the same skillet, add the diced red onion, red pepper, orange pepper, and zucchini. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
While the vegetables cook, cut the kernels off the corn cobs and add them to the skillet. Season with garlic salt, sea salt, and black pepper. Stir to combine.
Return the sausage to the skillet and cook for an additional 2-3 minutes, allowing the flavors to meld together. Taste and adjust seasoning with additional salt and pepper, if needed.
For the basil cilantro crema, blend the mayonnaise, sour cream, basil, cilantro, olive oil, garlic salt, white pepper, and lime juice in a blender or food processor until smooth.
Serve the skillet mixture with a generous drizzle of the basil cilantro crema on top. Garnish with fresh basil and cilantro.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Reheat on the stovetop or microwave. Add a splash of water or broth if the skillet looks dry.

Vegetarian Option: Replace sausage with extra vegetables like mushrooms or sweet potatoes.

Dairy-Free Option: Use coconut cream and vegan mayo in place of sour cream and mayonnaise for the crema.