Set the smoker to 275°F using Bradley Flavor Bisquettes of choice.

Place Italian sausages on a smoker rack and smoke until cooked through and the internal temperature reads 165°F.

Remove from smoker and let cool slightly.

Cut the sausages into ½ inch slices.

Cut the kernels off the cob by placing the base of the ear on a cutting board and start the knife at the top, cutting the kernels off as you work your way down.

In a large skillet, heat the oil. Add the red pepper, onion, and garlic. Saute, stirring often for about 4-5 minutes.

Add the corn kernels and continue to fry for about 5 minutes.

Stir in the sliced smoked Italian sausages, parsley, salt, and pepper.

Continue to cook for about 7-10 minutes. The corn should be tender and cooked.

Serve