Summer Kielbasa Skillet
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4-6 servings
  • 1lb kielbasa (or your favorite sausage)
  • 2-3 ears of corn
  • ½ of a green bell pepper
  • ½ orange bell pepper
  • ½ red bell pepper
  • ½ yellow bell pepper
  • 3 medium sized potatoes
  • 1 medium-large onion
  • green onions
  • olive oil
  • salt
  • pepper
  • sugar
  1. Start a pot of water to boil for your ears of corn. If you like extra sweet corn, add a tsp or so of sugar to the water as it boils.
  2. Heat up your skillet and add about 1 tsp of olive oil, or enough to cover, once the pan is hot.
  3. While your skillet is heating, chop the potatoes into 1-inch cubes.
  4. Add in your potatoes. Cook these for about 10 minutes, stirring frequently to avoid sticking. Sprinkle salt and pepper on potatoes
  5. While your potatoes are cooking, prep the rest of your ingredients; chunk the peppers into roughly one-inch chunks. Slice the onion into slivers and the kielbasa into discs. Chop the green onions for garnish later.
  6. Add in onions and sliced kielbasa to your skillet. Stir occasionally to avoid sticking.
  7. When the onions start to become translucent, add in the peppers.
  8. When the corn is finished cooking,
  9. let it cool
  10. before cutting it off the cob.*
  11. When your peppers are cooked enough that they have your preferred level of softness** to them, mix in the corn.
  12. Allow the corn to cook together for a minute or two and get some of that skillet flavor.
  13. Once everything is nice and delicious, sprinkle green onion on top to garnish.
  14. *You can totally use canned or frozen corn for this recipe, but I prefer the corn on the cob. It is also really good if you roast the corn instead of boiling it. YUM.
  15. **I was looking for a crisp, light flavor. So I cooked mine for less time.
Recipe by A Flexible Life at