Maque Choux With Sausage Corn is a flavorful dish that combines fresh corn with spicy sausage and colorful vegetables, creating a delightful, comforting meal.
Author:Alex Lee
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Stovetop
Cuisine:Southern
Diet:Gluten Free
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
This dish can be made with any type of sausage to suit your taste.
You can adjust the heat level by adding more or less serrano chile.
Feel free to substitute the rice or grits with your favorite grain or side.