July 31, 2013

Chicken Sausage with Corn & Zucchini

If corn and zucchini don't scream summer, I don't know what does. I go for any corn in the market that is local, whether white or yellow or both; As long as it's fresh, it makes no difference to me. When shopping for zucchini, stray away from the Guinness Book of World Records sized gourds. The smaller the better. I like to quarter and slice out the seeds. When using fresh corn on the cob, don't worry about a fancy tool. Cut one side flat, sit it on a plate, and carefully run your knife down four sides.

2 ears of fresh corn on the cob, shucked
2 petite sized zucchini, de-seeded and sliced
chicken sausage links, 1 per person


  1. In a fry pan on medium heat, brown sausage on all sides. Set aside and cover with foil.
  2. In the same pan, add 1 Tbs of oil and 1 Tbs of butter. Saute corn for about 5 minutes until just tender. Remove from pan and set aside.
  3. Repeat with zucchini. Transfer corn back into pan with zucchini to warm through. 
  4. Slice sausage and place over corn and zucchini. Serves about 4.

No comments:

share print