6

1 small onion, chopped
¼ cup chopped green bell pepper
1 to 2 Tablespoons Epicurean Spanish Olive Oil
3 cups frozen shoepeg corn, thawed
¼ pound andouille sausage, cooked and diced
¼ cup chopped green onion tops
¼ teaspoon salt
¼ teaspoon pepper

Saute’ onion and bell pepper in Epicurean Spanish Olive Oil in a large skillet over medium heat 8 minutes or until tender. Add corn, tomato and sausage; cook stirring often, 15 min. Stir in green onions, salt and pepper. Cook 5 min.