1 red bell pepper, chopped into bite size pieces
2 jalapeno peppers, (seeded, deveined and diced)
2 cups frozen corn
1 cup grape tomatoes, halved
1 teaspoon ground cumin
½ teaspoon fresh ground black pepper
Place a large 12” cast iron skillet over high heat, allow pan to warm (about 2-3 minutes). Remove sausage from casing (if necessary) and add to hot pan. Break up the sausage with a spatula or a chop N stir. Cook until fully cooked through, stirring occasionally, about 3 minutes. Meanwhile cut red peppers into bite size pieces and dice jalapenos. Remove sausage from skillet when cooked through and place on a plate. Add red bell pepper and jalapeno peppers to hot skillet. If there are no drippings from the sausage add 1 tablespoon extra virgin olive oil. Toss peppers and cook for 2 minutes until they start to soften slightly. Move peppers to the edges of the skillet and pour corn into the center. Move corn around with spatula to make the layer as thin as possible (so a lot of the corn is touching the skillet). Allow corn to brown, about 3-5 minutes. Meanwhile, slice grape tomatoes into halves. Use this kitchen hack for fast tomato slicing. Add sausage back to skillet, add cumin and pepper. Stir to combine. Add tomatoes on top and cook until tomatoes are warmed through. Serve and enjoy!