If you’re searching for a vibrant, hearty dish that celebrates bold flavors and simple ingredients, this Summer Sausage Skillet with Andouille, Corn, and Fresh Basil-Cilantro Crema Recipe is your new go-to meal. With perfectly spiced Andouille sausage, sweet grilled corn, colorful peppers, and a luscious, herb-filled crema, this skillet cooks up fast and delivers a delightful medley of tastes and textures in every bite. It’s a one-pan wonder that makes weeknight dinners feel like a special occasion, bursting with freshness and a touch of smoky heat.
Ingredients You’ll Need
Each ingredient in this recipe plays an important role, combining to create a colorful, flavorful, and well-balanced skillet. From the savory sausage to the bright veggies and the creamy, herbal crema, every element is simple but essential.
- Extra virgin olive oil: The perfect base for sautéing and adding a silky richness to your skillet.
- Andouille sausage (13.5 oz): Sliced about 1/2 inch thick, this sausage brings a smoky, spicy depth that ties the dish together.
- Red onion (1/3 cup, diced): Adds subtle sweetness and soft texture once cooked.
- Red pepper (1, chopped): Brings vibrant color and a juicy crunch that contrasts beautifully with the other veggies.
- Orange pepper (1, chopped): Balances the red pepper with its bright, slightly sweeter notes.
- Zucchini (2 small to medium, sliced and quartered): Adds a tender, mild flavor and retains a slight char for extra interest.
- Garlic salt (1/2 tsp): Seamlessly infuses all the vegetables with a garlicky punch.
- Sea salt (1/4 tsp plus additional for seasoning): Enhances every ingredient’s natural flavor.
- Fresh cracked black pepper (1/8 tsp plus to taste): Adds a subtle peppery warmth.
- Fresh corn (2 ears): Grilled juicy kernels provide sweet bursts and a summery crunch.
- Fresh basil and cilantro (1/8 cup each): Fresh herbs lift the entire dish with their bright, aromatic notes.
- Optional Poblano or Jalapeno pepper: For those who love a little extra heat and complexity.
- Mayonnaise (1/2 cup): The creamy base for the basil-cilantro crema that brings it all together.
- Sour cream (1/4 cup): Adds tangy richness to the crema.
- Extra virgin olive oil (1 tbsp for crema): Helps emulsify and smooth out the crema’s texture.
- Garlic salt (1/2 tsp for crema): Ensures the crema has a savory boost.
- White pepper (1/4 tsp): Provides subtle heat without overpowering the crema’s freshness.
- Lime juice (from half a lime): Brightens up the crema with a citrusy zing.
How to Make Summer Sausage Skillet with Andouille, Corn, and Fresh Basil-Cilantro Crema Recipe
Step 1: Whip Up the Basil-Cilantro Crema
Start by blending mayonnaise, sour cream, fresh basil and cilantro, olive oil, garlic salt, white pepper, and lime juice in a food processor until perfectly smooth. This crema is where the fresh herbs shine, balancing the smoky notes of the sausage with cool, tangy creaminess. Pop it in the fridge to chill while you prepare the rest of the skillet.
Step 2: Sear the Andouille Sausage
Warm a tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage slices and cook for about 3 minutes on each side until they develop a lovely caramelized crust. This quick sear locks in the sausage’s juicy, spicy flavor. Remove and set them aside to keep warm.
Step 3: Grill the Corn
Whether using a grill or skillet, cook the ears of corn for roughly 4 minutes per side until they get those attractive, slightly charred grill marks. The grilling brings out the natural sweetness of the corn, which will contrast beautifully against the savory sausage. Once done, slice off the kernels and set them aside.
Step 4: Sauté the Vegetables
In the same skillet, toss in the diced red onions first and cook for 3 to 5 minutes until they’re soft and fragrant. Next add in the red and orange peppers, allowing them to cook until tender but still colorful—about another 3 to 5 minutes. Finally, add zucchini slices along with garlic salt, sea salt, and freshly cracked pepper. Cook for an additional 3 to 5 minutes until the zucchini gains a slight char, adding smoky depth and a bit of texture to the veggies.
Step 5: Combine and Finish the Skillet
Return the cooked sausage and grilled corn kernels to the skillet. Toss everything gently and sauté together for 2 minutes, letting those amazing flavors mingle. Let the skillet rest off the heat for 3 minutes, then fold in the chopped fresh basil and cilantro for an herbaceous lift. Your Summer Sausage Skillet with Andouille, Corn, and Fresh Basil-Cilantro Crema Recipe is practically ready to be enjoyed.
Step 6: Serve and Drizzle
Serve this colorful skillet straight from the pan or over a bed of your favorite rice. Finish by drizzling with the creamy basil-cilantro crema and sprinkling additional sea salt and cracked black pepper to taste. The crema adds a cooling punch that perfectly balances the smoky, spicy, and sweet elements in the dish.
How to Serve Summer Sausage Skillet with Andouille, Corn, and Fresh Basil-Cilantro Crema Recipe
Garnishes
Enhance your skillet with extra fresh herbs, a wedge of lime for squeezing, or a handful of toasted pumpkin seeds for crunch. A light sprinkle of crumbled feta or cotija cheese can also add a delightful tangy contrast to the creamy basil-cilantro crema.
Side Dishes
This skillet shines on its own but pairs wonderfully with fluffy steamed rice, warm tortillas, or a simple grain like quinoa to soak up every delicious flavor. A crisp green salad with a citrus vinaigrette will offer a refreshing balance to the richness of the sausage and crema.
Creative Ways to Present
For a fun twist, serve the Summer Sausage Skillet with Andouille, Corn, and Fresh Basil-Cilantro Crema Recipe in hollowed-out bell peppers or atop grilled polenta rounds. You can also turn it into a hearty taco filling, topping it with extra crema and shredded lettuce for a colorful, hand-held option perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. The flavors will meld nicely overnight, making for an even tastier next-day meal.
Freezing
You can freeze this skillet for up to 2 months. Place it in a freezer-safe container or heavy-duty freezer bag, making sure to squeeze out excess air. Thaw overnight in the refrigerator before reheating to keep the texture and flavors intact.
Reheating
Reheat leftovers gently in a skillet over low to medium heat, stirring occasionally to warm evenly. If it seems dry, add a splash of water or broth. Drizzle with fresh basil-cilantro crema just before serving to revive that fresh, creamy brightness.
FAQs
Can I substitute the Andouille sausage with something else?
Absolutely! While Andouille gives a unique spicy smokiness, you can use other smoked sausages, kielbasa, or even a milder sausage if you prefer less heat. Just adjust cooking times accordingly.
Is there a vegetarian alternative for this recipe?
Try swapping the sausage for smoked tempeh or hearty mushrooms like portobello or shiitake. These will add texture and a savory, smoky flavor that pairs well with the crema and veggies.
Can I prepare the basil-cilantro crema in advance?
Yes! The crema actually tastes even better if made a few hours ahead, allowing the flavors to meld beautifully. Store it in an airtight container in the refrigerator until ready to use.
What type of corn works best in this recipe?
Fresh corn on the cob is ideal for its sweetness and texture, but if fresh isn’t available, thawed frozen corn can be a good substitute—just sauté it quickly for a bit of char and flavor.
How spicy is this dish, and can I adjust it?
The heat level mostly comes from the Andouille sausage and optional peppers. If you prefer milder dishes, opt for a mild sausage and skip the extra peppers. For more spice, add jalapenos or a pinch of cayenne to the skillet while cooking.
Final Thoughts
This Summer Sausage Skillet with Andouille, Corn, and Fresh Basil-Cilantro Crema Recipe is such a joy to make and eat. It perfectly blends smoky, sweet, fresh, and creamy flavors in one satisfying dish that’s as beautiful as it is delicious. Whether you’re cooking for your family or hosting friends, this skillet will bring warmth and excitement to your table. Give it a try—you might just find your new favorite easy dinner!
Print
Summer Sausage Skillet with Andouille, Corn, and Fresh Basil-Cilantro Crema Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Summer Sausage Skillet with Andouille Sausage is a vibrant, flavorful one-pan meal featuring smoky and spicy sausage, fresh seasonal vegetables, and a zesty Basil Cilantro Crema. Perfect for a quick and satisfying dinner, it combines the smoky char of grilled corn and sautéed vegetables with herbs and a creamy topping to elevate every bite.
Ingredients
Main Ingredients
- 1 tbsp extra virgin olive oil
- 13.5 oz Andouille Sausage, sliced about 1/2 inch 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 black pepper to taste
- 1/8 cup chopped basil
- 1/8 cup chopped cilantro
- Optional: Poblano or Jalapeno pepper for heat
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
- Make the Basil Cilantro Crema: In a food processor, blend together mayonnaise, sour cream, basil, cilantro, extra virgin olive oil, garlic salt, white pepper, and lime juice until smooth. Refrigerate for about 10 minutes if using later.
- Cook the Sausage: Heat the olive oil in a large skillet over medium-high heat. Add the sliced Andouille sausage and cook for 3 minutes per side until browned and cooked through. Remove from the skillet and set aside.
- Cook the Corn: Preheat your grill or a separate skillet. Grill the corn for 4 minutes per side, turning until cooked and slightly charred. Once cooked, cut the corn kernels off the cob and set aside.
- Cook the Vegetables: In the same skillet used for the sausage, add the diced red onion and cook for 3-5 minutes until softened. Add the chopped red and orange peppers and cook for another 3-5 minutes. Then add the zucchini along with garlic salt, sea salt, and black pepper. Cook for an additional 3-5 minutes, allowing the zucchini to develop a slight char for deeper flavor.
- Combine the Ingredients: Add the cooked sausage and grilled corn kernels back into the skillet with the vegetables. Sauté everything together for 2 minutes to combine flavors. Let the mixture rest in the skillet for 3 minutes to meld.
- Finish and Serve: Stir in the chopped basil and cilantro gently. Serve the skillet as is or over rice. Drizzle generously with the Basil Cilantro Crema and garnish with extra sea salt and cracked black pepper to taste.
Notes
- For added heat, include chopped Poblano or Jalapeno peppers when cooking the vegetables.
- Grilling the corn adds a delicious smoky flavor, but if unavailable, you can boil or roast the corn instead.
- This dish can easily be served over rice, quinoa, or with crusty bread for a hearty meal.
- The Basil Cilantro Crema can be prepared ahead and refrigerated to save time.
- If preferred, turkey or chicken sausage can be substituted for a leaner option.
