Description
Maque Choux With Sausage Corn is a flavorful dish that combines fresh corn, sausage, and a medley of vegetables, providing a warm and hearty meal.
Ingredients
Scale
- 6 fresh ears of corn, shucked
- 1 lb hot sage sausage or other hot sausage, casings removed
- 1 tablespoon extra-virgin olive oil
- 1 medium sweet onion, finely chopped
- 2 celery ribs, finely chopped
- 1 medium green bell pepper, seeds and ribs removed, finely chopped
- 1 small red bell pepper, seeds and ribs removed, finely chopped
- 1 small serrano chile, seeded if desired, finely chopped
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, plus more
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup low-sodium chicken broth or water
- 1 tablespoon unsalted butter
- Cooked white rice or grits, for serving
Instructions
- Working with one corn cob at a time, set cob upright in a medium bowl. Shave corn from cob by slicing down the sides with the tip of a sharp knife, holding the knife almost vertical. Using the back of the knife, scrape each cob to release all kernels and ‘milk’ of kernels into the bowl. Reserve cobs.
- Place sausage in a cold, large skillet. Cook over medium-high heat, breaking up with a wooden spoon or spatula, until fat is rendered, about 8 minutes. Transfer sausage to a medium bowl.
- In the same skillet over medium heat, heat oil. Add onion, celery, bell peppers, and chile; season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook, stirring frequently, until softened and translucent but not browned, about 5 minutes. Add paprika and cayenne, stir to bloom the spices and coat the vegetables, about 1 minute more.
- Add corn kernels (with their ‘milk’), reserved cobs, and broth. Cover and cook until cobs have released some of their ‘cream,’ about 5 minutes. Uncover and discard cobs.
- Add butter, remaining 1/2 teaspoon salt, and a few grinds of black pepper. Return sausage to skillet and stir to combine. Serve over rice or grits.
Notes
- You can adjust the spiciness by adding or omitting the serrano chile.
- For a vegetarian version, replace sausage with plant-based sausage.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg