Easy Grilled Sausage, Pepper & Corn Dinner (or swap potatoes for corn!)

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. (Or file if you prefer to tuck a paper copy in a trusty folder for safe keeping!)

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－although 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－and 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 vendor’s assurance that they were sweet－so 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－although 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 Sazón chicken, which complements nicely). It’s a nice extra, but truly not needed.

Also, we don’t 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 you are partial to grilling corn with the husks on, you may certainly prepare it this way instead.

I’ve included shishito peppers ⇩⇩ in the mix, and everyone approved of that addition. For those who haven’t tried, shishitos (and their cousin, padrón 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 or on the photo, below.)

For locals, as the summer growing season progresses, Brook Lawn Farm Market on Lititz Pike sells a variety bite-size peppers, including but most definitely not limited to shishitos. To date, some of these peppers take the prize for the sweetest, most flavorful bell peppers we’ve eaten. All they needed is the thinnest coating of oil and a dusting of salt and pepper. I could almost make a meal of those alone!

The simple combination looks beautiful on a platter yet it’s 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 it. You could add black beans, rice or quinoa, baby spinach, avocado, etc., and then drizzle with a favorite ready-made dressing or a recipe like Basil Vinaigrette or the Peruvian Green Sauce that’s included as a bonus recipe within the linked post.

Easy Grilled Sausage, Pepper & Corn Dinner (or swap potatoes for corn!)

Yield: 4-6 servings (easy to adjust based on appetite or number of diners)

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.

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Ingredients

• 4-8 ears of corn or 1 pound baby potatoes (1 to 1½-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. 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. Drain well. 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. 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

*Increasingly, there are many varieties of small sweet peppers that have few seeds and are delicious grilled whole. (Grilling them whole also makes for quick prep.) Conveniently, baby bell peppers are now widely available year-round in an assortment of colors. They are usually sold pre-bagged in the produce section. If you are buying specialty peppers, just make sure they are sweet, not hot. (Or if hot, warn your fellow diners!) Of course, you may certainly use regular bell peppers that have been seeded and cut into thick strips or quarters.

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➔ As always you may use this recipe as a guide, adding or substituting vegetables like zucchini, eggplant,  portobello mushrooms, onions or anything you’d enjoy transferring from the platter to your dinner plate!