Blend the ingredients for the Basil Cilantro Crema in a food processor and set aside. Refrigerate if you are not going to be using it in about 10 minutes.

For the sausage skillet, add the extra virgin olive oil to a pan over medium to high heat. When it is shimmering, add in the sausage. Cook for 3 minutes per side and then remove it from the pan.

Meanwhile, preheat the grill or skillet and then when it is hot, add the corn cobs. Cook for 4 minute per side over medium heat. If you are cooking on an outdoor grill, cook right over an open flame and close the grill.

Back in the skillet, do not wipe it out. Instead, just add in the red onion and cook for 3-5 minutes until it softens. Then add in the pepper and cook for another 3-5 minutes. To get the char on the vegetables you want to keep the heat on a medium to high flame.

Add in the zucchini, garlic salt, sea salt and fresh cracked black pepper. Mix it all in and cook for another 3-5 minutes. Make sure the zucchini is touching the bottom of the pan to enable it to char a little. Stir regularly to keep it from over cooking.

When the corn is done, cut it off the cob and add the corn and sausage to the skillet. Saute for about 2 minutes.

Then turn off the heat and remove the skillet from the burner. Allow to cool for about 3 minutes and add in the cilantro and basil.

Serve alone with the Basil Cilantro Crema or serve over rice with the crema. Season with additional sea salt and fresh cracked pepper as desired.