Fresh Corn And Chicken Sausage Skillet

• 2 whole Zucchini
• 1 ear White Corn
• 1 ear Yellow Corn
• 12 ounces, weight Fully Cooked, Roasted Garlic Chicken Sausages
• 1 pint Cherry Tomatoes, Whole
• 1/2 teaspoons Ground Pepper
• 3 Tablespoons Water
• 1 teaspoon Basil, For Garnish

1. Note: If fresh corn is unavailable, 2 cups of frozen corn, thawed can be substituted
2. Prepare zucchini by slicing each one lengthwise down the center. Place flat sides onto the surface and slice lengthwise down the center again, quartering the zucchini. Turn the zucchini 90 degrees and cube. Set aside in a bowl.
3. Shuck each ear of corn, removing all silk and discarding. With a sharp knife, remove approximately 1/2" of the tip of the ear of corn and hold vertically in a shallow bowl. With the knife, slide down the sides of the ear of corn to remove all kernels, letting them fall into the bowl. When both ears are shucked, set the bowl of fresh corn aside.
4. On a cutting board, slice the sausages into 1/2" slices at a diagonal.
5. In a large skillet over medium-high heat sprayed with an ample amount of cooking spray, saute sausages until brown and heated thoroughly, about 5 minutes. Set them aside in a large bowl and keep warm.
6. In the same skillet, spray again with Pam or other cooking spray and toss in the cubed zucchini and fresh corn. Stir continuously until it starts to brown, about 5 minutes. When the zucchini browns, add in fresh tomatoes, pepper and water. Cover and let simmer on reduced heat until the tomatoes wrinkle and begin to burst.
7. Add in the heated sausages and give one final stir to incorporate fully. Garnish with basil. Serve immediately and devour!

zucchini, garlic, tomatoes, ground pepper, water, basil

Taken from tastykitchen.com/recipes/sidedishes/fresh-corn-and-chicken-sausage-skillet/ (may not work)