Ingredients:
3 cups fingerling potatoes, steamed and sliced in half
3 tbsp olive oil
3/4 lb Chesapeake sausage, cut in 1/4″ slices
1 small yellow onion, diced
1 cup sweet peppers, diced
4 cups corn off the cob, between 4-6 ears, shucked, kernels sliced off
1 cup sliced scallion, cut on a bias
Cooking Instructions:
- Fill sauce pot with cold water and add potatoes, whole, with salt. Bring toa boil on high heat and boil for about 4 minutes. Test for doneness – depending on size, they cook quickly. When still firm, remove from heat, drain , and let cool on a sheet pan. Slice in half widthwise, down the middle on a bias.
- In a large heavy saucepot, heat olive oil on medium heat. Add sliced sausage and saute for about 5 minutes, until some browning starts. Stir in diced onions and cook two minutes. Stir in pepper and cook two minutes, then add corn and saute, stirring all ingredients together.
- Gently add potatoes and scallions. Season with salt and pepper as needed. Cook for another 5 minutes making sure all ingredients are combined.
Chesterfield Notes:
*We used Chesapeake Sausage in place of the Chorizo: we suggest cooking the sausage whole and then slicing it for this dish
Recipe Courtesy of Edible Delmarva
Recipe and Photo by Tina Miller