INGREDIENTS:
2 T olive oil
¼ # spicy smoked sausage, chopped (Linguica, dry smoked Chorizo or Andouille)
*bacon, pancetta or ham may be substituted
¼ C yellow onion, chopped fine
1 t garlic, minced
¼ C red bell pepper, chopped
¼ C green bell pepper, chopped
½ t cayenne pepper
2 C fresh or frozen white sweet corn, thawed
1 C frozen shelled edamame, thawed
½ C grape tomatoes, halved
½ bunch scallions, minced
2 T Italian parsley, minced
Squeeze of lemon juice, Salt and pepper
METHOD:
Heat olive oil in a large sauté pan over medium high heat. Sauté chopped sausage until crispy and browned. Add onions and cook until softened, add garlic, cayenne and corn and edamame. Sauté until flavors are combined and fragrant. Add tomatoes, parsley and scallions. Adjust salt and pepper and add lemon juice. Serve warm or at room temperature.
Serves 2-4 with leftovers
