Ingredients

• 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
• 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.

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

Instructions

• Blend the ingredients for the Basil Cilantro Crema in a food processor and set aside. Refrigerate if you are not going to be using it in about 10 minutes.
• For the sausage skillet, add the extra virgin olive oil to a pan over medium to high heat. When it is shimmering, add in the sausage. Cook for 3 minutes per side and then remove it from the pan.
• Meanwhile, preheat the grill or skillet and then when it is hot, add the corn cobs. Cook for 4 minute per side over medium heat.
• Back in the skillet, do not wipe it out. Instead, just add in the red onion and cook for 3-5 minutes until it softens. Then add in the pepper and cook for another 3-5 mins.
• Add in the zucchini, garlic salt, sea salt and fresh cracked black pepper. Mix it all in and cook for another 3-5 minutes. Make sure the zucchini is touching the bottom of the pan to enable it to char a little. Stir regularly to keep it from over cooking.
• When the corn is done, cut it off the cob and add the corn and sausage to the skillet. Saute for about 2 minutes. Then turn off the heat and remove the skillet from the burner. Allow to cool for about 3 minutes and add in the cilantro and basil.
• Serve with the Basil Cilantro Crema alone or over rice.

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