I faithfully followed Southern Living's recipe, which isn't an easy thing for me to do, resisting the temptation to add Herbs de Provence, which I add to most everything I cook. This was such an easy dish to make and it was so tasty. Here are a few of my notes on the newest staple to our summer recipe collection:
- I used Rodger Wood Polish style smoked sausage, which is made here locally in Savannah. This sausage gave a nice smoky flavor to the dish and had a nice texture. Next time I think I would use their spicy version, as Southern Living used a spicy smoked sausage when testing the recipe for the magazine.
- I chopped all of the vegetables before hand, mixing them in two separate bowls per steps of cooking. That way everything was prepared and I only had to dump in the bowl of vegetables that were required at each step. The corn took the longest to prepare, so it was well worth doing in advance.
- OK, I didn't completely follow their instructions. Since I wasn't using spicy sausage, I added a sprinkle of red pepper flakes with the green peppers, onion, and garlic.
- I found that 6 ears of corn yielded 3 cups. Most of the ears were fairly large too.
- For a vegetarian version, omit the sausage but do add a few drops of liquid smoke as the vegetables used really benefit from having that smoky flavor. You could even add tofu or mushrooms, adding them at a later stage than the sausage so that they are not over cooked.
- As with most dishes, this was tastier on the second day.
- We chose Jacob's Creek 2008 Riesling to have with this, which we thought turned out to be the perfect pairing.
- Left overs: we made amazing wraps with the left overs and some BBQ pulled pork. Such a fantastic combination. Am thinking this was better than eating it on its own. If I made it specifically for wraps, I would leave out the sausage as the pulled pork would be enough meat. For me at least.
With a few ears of corn left, I'm looking forward to trying their Tomato and Corn Pizza!