1 tbsp extra virgin olive oil

13.5 oz Andouille Sausage, sliced about 1/2 in 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 pepper to taste

1/8 cup basil, chopped

1/8 cup cilantro, chopped

Optional: Poblano or Jalapeno pepper for extra spice

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)

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Blend all ingredients for the Basil Cilantro Crema in a food processor until smooth. Set aside and refrigerate if not using within 10 minutes.
Heat olive oil in a skillet over medium-high heat. Add sliced andouille sausage and cook for about 3 minutes per side until browned. Remove from skillet.
Grill or cook corn cobs over medium heat for about 4 minutes per side until charred. Set aside.
In the same skillet, add red onion and sauté for 3-5 minutes until softened. Add peppers and cook for another 3-5 minutes until slightly charred.
Stir in zucchini, garlic salt, sea salt, and black pepper. Cook for another 3-5 minutes, allowing zucchini to char lightly. Stir occasionally.
Cut kernels off the charred corn cobs and add them to the skillet along with the sausage. Sauté for 2 minutes, then remove from heat.
Let cool slightly, then stir in fresh basil and cilantro.
Serve on its own or over rice, drizzled with Basil Cilantro Crema. Adjust seasoning with additional salt and pepper as desired.

Swap andouille sausage with kielbasa or smoked turkey sausage for a lighter option.

Add cherry tomatoes for sweetness.

Replace zucchini with yellow squash or eggplant.

Spice it up with jalapeños, poblanos, or red pepper flakes.

Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave.

Keep Basil Cilantro Crema refrigerated separately and use within 3 days.