Southwest Street Corn Sausage Bake

5 mins

20 mins

Portions: 4

Wondering what on earth to throw together when dinner time sneaks up and you have no energy left to cook? Let this sheet-pan wonder do the thinking for you. This Southwest Street Corn Sausage Bake turns a handful of simple ingredients into a vibrant, flavor-packed feast with minimal cleanup.

By letting a hot oven do the heavy lifting, you get smoky sausage coins, sweet fire-roasted corn, and blistered bell peppers all tossed in bold taco seasoning. Finished with salty Cotija cheese and a bright squeeze of fresh lime, it is a foolproof, low-stress dinner that completely rescues busy weeknights.

Ingredients

1 package (13.5 ounces) Johnsonville Chorizo Smoked Rope Sausage, sliced into coins

Ingredient Swap

1 package (13.5 ounces) Johnsonville Andouille Rope Sausage, sliced into coins
2 bell peppers, sliced
3 cups frozen fire-roasted corn kernels
1 packet (1 ounce) taco seasoning
½ cup crumbled Cotija cheese
1 lime, cut into wedges
Optional: cilantro-lime rice or warm tortillas

Directions

Preheat oven to 425°F. Line a large baking sheet with foil.
Add the sliced sausage, bell peppers, and frozen corn to the prepared baking sheet.
Sprinkle taco seasoning evenly over the top and toss until everything is well coated.
Spread into an even layer and roast for 18 to 20 minutes, stirring once halfway through, until the vegetables are tender and the sausage is heated through. If desired, broil for 1 to 2 minutes to lightly char the peppers.
Remove from the oven and sprinkle with Cotija cheese and squeeze fresh lime juice over the top.