This dish comes together very quickly and makes an excellent addition to your Thanksgiving table. If you are making it during warmer months, by all means use fresh Utah corn!

2hr10min T-day (1)


1 T olive oil

1 # spicy smoked sausage, chopped  (Linguica, dry smoked Chorizo or Andouille)

1 C yellow onion, chopped fine

2 t garlic, minced

¼ C red bell pepper, chopped

¼ C green bell pepper, chopped

½ t cayenne pepper

2 C frozen white sweet corn, thawed

2 C frozen shelled edamame, thawed

1 C grape tomatoes, halved

1 bunch scallions, minced

¼ C Italian parsley, minced

Salt and pepper


Heat olive oil in a large sauté pan over medium high heat.  Sauté chopped sausage until crispy and browned.  Pour off all but 2 T sausage drippings.  Add onions and cook until softened, add garlic, cayenne, corn and edamame.  Sauté until flavors are combined and fragrant.  Add tomatoes, parsley and scallions. Adjust salt and pepper.  Serve warm or at room temperature.

Serves 2-4 with leftovers