Corn Maque Choux
Corn Maque Choux
Considered a Cajun version of succotash, this dish makes a tremendous side or flavorful centerpiece, particularly for corn lovers. Chef Kevin Belton features Johnsonville’s Andouille rope smoked sausage as the hero protein.
Ingredients
-
3
ears
corn, husks and silk removed
-
2
tablespoons
butter
- 1/2 - 1 pound
-
1/2
cup
yellow onion, chopped
-
1/4
cup
green bell pepper, chopped
-
1
teaspoon
Creole seasoning
-
1
teaspoon
fresh thyme
-
1
tablespoon
garlic, minced
-
1/2
teaspoon
hot sauce
-
3
stalks
green onion, chopped
-
1/4
cup
chopped fresh tomato
-
Italian parsley to taste
-
1/4
cup
heavy cream
-
1/2
teaspoon
kosher salt
-
1/2
teaspoon
white pepper
Directions
Roast corn until heated through, about 10 minutes, in a 400-degree oven on a roasting rack. Remove from the oven, cool and remove corn from the cob. Set aside.
In a large skillet, heat butter and add Andouille, sauté for 3 minutes. Add corn, onion, bell pepper, Creole seasoning, thyme, garlic, hot sauce, green onion, tomato and parsley. Cook until soft, about 10 minutes.
Add cream and continue to cook for 2 minutes. Remove from heat and add salt and pepper. Adjust seasoning and
serve warm.
