Grilled Kielbasa and Skillet Corn

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In summer, when corn is so abundant it is piled high at roadside farm stands or tumbling out of bins at the supermarket, buy a few ears to make this vivid corn and vegetable dish served with grilled kielbasa sausages.

For this side dish, created by my talented assistant, Emily Bell, shaved kernels are sauteed with sweet onions until both are lightly caramelized. Then they are combined with colorful accents of diced orange bell pepper, sliced sugar snaps, chopped tomatoes and julienned basil.

For serving, this multi-hued melange is perfect offered with robust kielbasa. The slightly charred and spicy sausage pairs well with the fresh, sweet taste of the vegetables. Add a green salad tossed in balsamic vinaigrette and a crusty loaf of sourdough bread, and you've got a menu for warm weather entertaining that is simple, quick, inexpensive and delicious.

Grilled Kielbasa and Skillet Corn

Serves 4.

Vegetable oil for oiling grill rack

1 1/4 to 1 1/2 pounds regular or light cooked kielbasa sausages

3 tablespoons unsalted butter

1/2 cup chopped sweet onion, such as Spanish or Vidalia

2 cups fresh corn kernels (cut from the cob of 3 to 4 ears)

Kosher salt and freshly ground black pepper

1/2 cup chopped orange or red bell pepper

1/2 cup sugar snap peas, trimmed and halved crosswise on the diagonal

3/4 cup chopped tomatoes, seeded and stemmed

2 teaspoons balsamic vinegar (optional)

1/4 cup julienned fresh basil

Oil a grill rack and arrange it 4 to 5 inches from the heat source. Prepare grill for a hot fire (high temperature).

While grill is heating, cut the kielbasa into 6 equal links, and cut each link in half lengthwise, so that you have 12 pieces. Also, prep all the ingredients for the corn and vegetables.

Grill kielbasa until hot and lightly browned, about 5 to 6 minutes per side. (Internal temperature should be 165 F). Remove and cover with foil to keep warm.

In a large, heavy frying pan (with a lid) set over medium heat, melt the butter until it is hot. Add the onion and saute, stirring, until translucent, 2 to 3 minutes. Add the corn and saute, stirring often, until both the corn and onion start to caramelize, 4 to 5 minutes. Salt and pepper the mixture generously.

Stir in the bell pepper and sugar snap peas, then cover the frying pan and cook until the peppers and peas just start to soften, about 3 minutes.

Remove the pan from the heat and stir in the tomatoes. Salt and pepper well, then taste, and, for a sharper flavor, stir in the balsamic vinegar. Serve the corn in the frying pan or mound it in a shallow serving bowl, and sprinkle with basil. Garnish with grilled kielbasa.

 

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Grilled Kielbasa and Skillet Corn

(c) 2010 Betty Rosbottom Recipes