One skillet, 30 minutes, one easy dinner.

Creamy cornteams up with hickory-smoked sausage and tender shrimp in thisskillet supper.

The corn is so easy to prepare once you’ve husked the ears andremoved the corn silk.

Skillet Corn with Shrimp and Sausage

Credit:Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

Quickly rotate the cob so all of the silk burns off.

When you’re done, rub off the charred silk with a paper towel.

Add corn and onion; cook, stirring occasionally, until tender, 8 minutes.

Stir in cream cheese, half-and-half, pepper, and 1 teaspoon of the salt.

Cook, stirring constantly, until cream cheese melts, 2 minutes.

Remove pan from heat; cover to keep warm.

Heat oil in a separate large skillet over medium-high.

Add sausage; cook, stirring occasionally, until browned, 6 minutes.

Drain on paper towels, reserving drippings in pan.

Sprinkle shrimp with remaining 3/4 teaspoon salt.

Add to pan; cook over medium-high, stirring occasionally, until shrimp turn pink, 3 minutes.

Serve corn topped with sausage, shrimp, chives, and parsley.