Corn Hash


  • 16 oz yellow corn, fresh or frozen
  • 8 oz andouille sausage, cut into 1/2 inch cubes
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 1 jalapeno pepper, chopped with seeds
  • 1 small onion chopped
  • 3 cloves garlic chopped
  • 2 tbs canola oil
  • kosher salt and fresh cracked black pepper to taste
  • Add canola oil to a large hot skillet. Cast iron works well.
  • Add the andouille and brown slightly.
  • Lower the heat to medium and add the onions and garlic, and cook for 2-3 minutes, stirring frequently.
  • Add the peppers and corn and mix well to combine. Cook for another 5 minutes, stirring frequently.
  • Season with salt and pepper and serve.

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