Cooking Fresh with Chef Rick Recipe #31 - KCOY Santa Maria, Santa Barbara, San Luis Obispo - News

Cooking Fresh with Chef Rick Recipe #31

2 tablespoons olive oil
4 ounces (1/2 cup) diced Linguisa or Andouille sausage
1 ½ cups fresh corn, scraped from the cob (about 2 ears)
1/3 cup chopped onions
1 tablespoon minced fresh garlic
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup heavy cream
1/3 cup minced red bell pepper
1/3 cup chopped green onion

1. Heat the oil in a large skillet over high heat.  When the oil is hot, add the sausage and sauté for 1 minute or until lightly browned.  Add the corn and cook, shaking and flipping the skillet several times, for about a minute.

2. Add the onions and sauté for 30 seconds.  Add the garlic, salt, and pepper and cook for 1 minute.  Stir in the cream, red peppers and green onions and simmer until heated through, for about 2 minutes.  Remove from the heat.