This fun, family-style meal captures the essence of summer and can be customized to taste. It’s quick, easy and perfect for busy weeknights and casual entertaining.
Over time, I think we’ve pretty much agreed on this: one can never have too many delicious recipes that are quick, easy and well-rounded!
This all-in-one meal is worthy of that list.
What’s more, the easy recipe earns bonus points for being seasonal, flexible and looking pretty on a platter.
The latter, of course, makes this meal as well suited for company as it is for an effortless, midweek meal.
The simple combination has become quite popular in our house since I first served it the night before my older son headed back to college last fall. I wanted something that kept my time in the kitchen to a minimum while capturing the essence of summer one last time before he returned to eating all his meals at the college food court (or “FoCo” as the students affectionately call it).
It was one of those meals that everyone raved about๏ผalthough I must say the raves seemed somewhat undeserved given the utter ease of it all. (But hey, we’ll take it, right?!)
To keep the meal in the rotation after corn season, I’ve substituted small, whole potatoes. Potatoes do require a brief stint in boiling water in order for them to quickly finish cooking and crisp up on the grill, but that step can be done in advance, if desired.
For the balance of the vegetables, I typically use mini bell peppers (bags of the multi-colored minis are widely available in grocery stores), which are virtually seedless and can be grilled whole๏ผand they complement the sausage beautifully.
When available, I take advantage of the interesting pepper varieties that pop up at a local farmer’s market. I’ve learned, however, to double-check whether the peppers are hot or sweet, as last year we were surprised by one variety that was quite hot despite the market vendorโs assurance that they were sweet๏ผso do watch for that!
Beyond the peppers (or in place of them), you may certainly use this recipe as a framework, filling in with grilled zucchini, eggplant, portobello mushrooms, onions or anything you’d enjoy seeing on the platter.
Similarly, this meal provides a good excuse to sample various types of sausage. We enjoy a mix of Andouille, kielbasa and bratwurst๏ผalthough you can opt for just one or two. Similarly, turkey, chicken and pork (or a mix) can be used. Even the increasingly popular vegan sausages are fair game.
For a larger crowd, I’ve bolstered the offerings by grilling chicken (specifically Sazรณn chicken, which complements nicely). It’s a nice extra, but truly not needed.
Also, we donโt butter the corn before eating it when cooked this way. The light brush of olive oil along with the sprinkle of salt and pepper prior to grilling, where it picks up a hint of caramelized flavor, is all that’s needed to enhance the natural sweetness of fresh corn. (That said, some consider butter an absolute must for corn on the cob, so you may want to offer it!)
Along with the light char that develops when the kernels touch the grates, we welcome the upside of getting rid of the husks before everyone is ready to dig in. But if youย are partial to grilling corn with the husks on, you may certainly prepare it this way instead. (More details on that can be found in this Grilled Corn on the Cob recipe post.)
I’ve included shishito peppersย โฉโฉย in the mix, and everyone approved of that addition. For those who haven’t tried, shishitos (and their cousin, padrรณn peppers) are generally sweet, although one in ten, on average, has a spicy kick. The guessing game as to who might bite into a hot one adds to the fun. (For more information on how to prepare these quick-cooking peppers, click here.)
The simple combination looks beautiful on a platter yet itโs so easy to prepare. Perfect for your next cookout or potluck!
Have leftovers? Simply warm them and enjoy as is, or slice the corn off the cobs and chop the peppers and sausage and make a bowl out of them. You could add black beans, rice or quinoa, baby spinach or greens of choice, avocado, etc. Then drizzle with a favorite ready-made dressing or a recipe like Basil Vinaigrette or Peruvian Green Sauce.
Iโd love to know if you try this recipe! Leave a comment, rate it, and donโt forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Easy Grilled Sausage, Pepper & Corn Dinner (or swap potatoes for corn!)
Ingredients
- 4-8 ears of corn or 1 pound baby potatoes (1 to 1ยฝ-inches in diameter)
- 4-8 sausages (I like a mix of Andouille, kielbasa, bratwurst and turkey or chicken sausages
- 1 pound mini bell peppers or assorted small, seasonal sweet peppers*
- Olive or avocado oil
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat the grill to medium high heat.
- If using corn: Husk it.ย If using potatoes: In a large pot of boiling salted water, cook the potatoes until just barely tender, about 5 minutes, give or take depending on size.ย Drain well.ย Tip: Potatoes may be prepped several hours in advance and left at room temperature.
- Brush the corn or potatoes, sausages, and bell peppers with olive oil; season with salt and pepper to taste.
- Place everything on the grill and cook, turning occasionally, until cooked through, 4-5 minutes for the corn or potatoes, 8-12 minutes for the sausages and 7-10 minutes for the bell peppers. (I like the vegetables to have just a hint of char, although the peppers should be tender, not mushy.ย The sausages should be cooked through with a little snappy crispness on the outside.)
- Transfer to a platter and serve. The sausages may be sliced into smaller pieces or served whole.
Notes
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