With the warmer weather and sunny days, my taste buds were beginning to crave that crisp, sweet taste of fresh corn. I wanted to create a scrumptious dinner with the kernels being the star of the show. This turned out to be an awesome combo!
I had initially planned on preparing corn on the cob by itself using a great recipe I had tried out once before. Then I realized that would still leave me with having to come up with a main course to serve the corn with. That’s when I searched through my refrigerator and cabinets and pieced together this one-pan dish.
The smokiness of the sausage and bacon paired really well with the sweetness of the corn. The fire roasted tomatoes added a juicy acidic pop while the mushrooms provided a wonderful earthiness to the meal. The only thing you really need to serve with this is some fresh bread to sop up the mouthwatering sauce!
13 oz. package of beef Polish kielbasa
1/2 tablespoon Caribbean Jerk Seasoning
5 ears fresh sweet corn on the cob
3 slices bacon
1/2 cup shallots, thinly sliced
8 oz. package of sliced white button mushrooms
14.5 oz. can Fire Roasted diced tomatoes
Salt & ground black pepper
1. Slice kielbasa into 1/4″-1/2″ pieces and place in bowl. Toss with Caribbean Jerk Seasoning until all are coated well. In a large skillet over medium-high heat (without oil), cook kielbasa for about 5-7 minutes, stirring constantly, until nicely browned and caramelized. Place cooked meat into bowl and set aside. Carefully wipe out pan with paper towels and discard liquid given off by kielbasa.
2. Lower heat to medium and fry bacon slices in the same skillet until crisp, about 3 minutes on each side. Shut heat off and set pan aside for time being. Place cooked bacon on a plate lined with paper towels to drain fat. Once bacon cools, gently crumble into small pieces and set aside. In a large bowl, cut corn kernels off of cobs one at a time by rotating cob and carefully sawing with a serrated knife. Rinse kernels and set aside.
3. Using the large skillet with bacon drippings, bring to medium heat and sauté shallots until softened, about 3-4 minutes. Stir in mushrooms and cook until they have given off their liquid, about 5 minutes.
4. Turn heat to low-medium and add corn, cooking about 5 minutes so that kernels are tender but still crisp. Slowly toss in cooked kielbasa and can of Fire Roasted tomatoes. Set heat to low and let simmer for about 5-10 minutes or until all is heated through.
5. Remove from heat. Stir in crumbled bacon pieces and season with salt and pepper.