Skillet Corn with Shrimp and Sausage

3 tbsp butter

6 cups fresh or frozen corn kernels

1 cup red onion, diced

4 oz. cream cheese, softened

1/2 cup half and half

Salt and pepper, to taste

2 tbsp chives, chopped

1 tsp olive oil

1/2 package Kountry Boys Original Sausage, sliced into 1/4-inch rounds

1 pound raw medium shrimp, peeled and deveined

1 tbsp chopped flat-leaf parlsey

Melt butter in a large, cast-iron skillet over medium heat. Add corn and onion. Cook for about 8 minutes, stirring occasionally, until tender.

Stir in cream cheese and half and half. Season with salt and pepper. Cook for 2 minutes, stirring constantly, until cream cheese melts. Stir in chives, remove from heat and cover to keep warm.

In another skillet, heat oil over medium-high heat. Add sausage rounds and cook until browned. Remove from skillet and set aside.

Season shrimp with salt. Add to pan with oil and sausage drippings and cook until shrimp turn pink, about 3 minutes.

Top corn with sausage, shrimp, chives and parsley. Serve immediately.