1. Cook the Sausage:

   • Heat 1 tbsp olive oil in a large cast-iron skillet over medium heat until shimmering.

   • Slice 12 oz cooked sausage into coins and add to the skillet.

   • Cook for 5 minutes on one side, then flip and cook for 3 minutes on the other side until browned and heated through.

   • Remove sausage to a large plate, leaving some sausage oil in the skillet. Drain excess oil into a small, heat-proof bowl and reserve.

   • Beginner Tip: Slice sausage evenly for uniform browning; use tongs to flip for easy handling.

2. Cook the Bell Pepper:

   • In the same skillet (with residual sausage oil), add 1 large diced red bell pepper.

   • Cook for about 4 minutes on medium heat, stirring occasionally, until softened and slightly charred.

   • If needed, add a small amount of reserved sausage oil to prevent sticking.

   • Remove bell pepper to the plate with the sausage.

   • Beginner Tip: Dice pepper into ½-inch pieces for even cooking; stir frequently to avoid burning.

3. Cook the Zucchini:

   • In the same skillet, add 1 large sliced zucchini (about ¼-inch thick slices).

   • Cook for about 3 minutes on medium heat, stirring occasionally, until tender but not mushy.

   • Add reserved sausage oil if needed to prevent sticking.

   • Beginner Tip: Slice zucchini uniformly; avoid overcooking to maintain a slight bite.

4. Prepare the Corn:

   • Slice 2 cups corn kernels off 3 fully cooked cobs using a sharp knife (or use frozen/canned corn, thawed or drained).

   • Beginner Tip: Hold cob upright in a bowl to catch kernels; use a serrated knife for easier cutting.

5. Combine and Season:

   • Return the sausage and bell pepper to the skillet with the zucchini.

   • Add the corn kernels and sprinkle with ½ tsp chili powder.

   • Stir gently over medium heat for 1–2 minutes to warm through and blend flavors.

   • Beginner Tip: Toss lightly to avoid mashing veggies; taste and adjust chili powder for desired heat.

6. Serve:

   • Remove from heat and garnish with chopped fresh cilantro.

   • Serve hot as a standalone dish, over rice, or with a side of crusty bread.

   • Beginner Tip: Serve immediately for vibrant flavors; use a large platter to showcase the colorful mix.

Cooking Tips

• Sausage Choice: Cajun or andouille adds spice, while smoked sausage is milder; choose based on heat preference.

• Oil Management: Reserve sausage oil for cooking veggies to enhance flavor; use sparingly to avoid greasiness.

• Veggie Texture: Cook bell pepper and zucchini just until tender to retain color and slight crunch; avoid overcrowding the skillet.

• Corn Prep: Use fully cooked corn cobs (boiled or grilled); frozen corn works well but pat dry to prevent excess moisture.

• Skillet Size: Use a 10–12-inch cast-iron skillet for even cooking; a non-stick skillet works if cast-iron is unavailable.