Skillet Mexican Street Corn with Squash and Kielbasa
4cupsfresh cornabout 4 ears worth
1small yellow onionchopped into ½-inch pieces, about 1 cup
1 13 ounce kielbasa sausage, sliced as thinly as possible
3small Italian zucchinisliced thin about 4 cups
Juice of 1 limeabout 2 tablespoons
2tablespoonsfinely chopped red onion
1/4cupcrumbled cotija cheese
1/4cupfinely chopped cilantro
Lime wedgesfor serving
Remove the kernels from the corn and set aside. Warm the oil in a very large skillet, over medium high heat. Add the yellow onion and kielbasa to the skillet and saute 4-5 minutes, stirring frequently, until lightly browned. Add the corn and the squash. Cook, stirring frequently, until barely wilted and still slightly crisp, about 2-3 minutes.
Stir together the butter, mayonnaise, salt, chile powder, and cayenne. Add the mixture to the skillet. Stir well to coat and remove from heat.
Drizzle with the lime juice and sprinkle with the red onion, cheese and cilantro. Stir to combine. Serve with lime wedges, for an extra kick of lime, if desired.
COOK’S NOTE: This recipe can also be made with (thawed) frozen corn or canned corn. Drain any excess water off the corn and then follow the recipe as written.Cotija can usually be found with the dairy products in most grocery stores. Feta cheese can be substituted for the cotija if necessary.
Skillet Mexican Street Corn with Squash and Kielbasa https://barefeetinthekitchen.com/skillet-mexican-street-corn-recipe/