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® Andouille Rope Smoked Sausage as the hero protein.

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Dinner, Mardi Gras

Ingredients Directions Reviews Print Recipe

3 ears
corn, husks and silk removed
2 tablespoons
butter
1/2 - 1 pound
JOHNSONVILLE® Andouille Rope Sausage, cut into cube-size pieces
1/2 cup
yellow onion, chopped
1/4 cup
green bell pepper, chopped
1 teaspoon
Creole seasoning
1 teaspoon
chopped 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

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, cook and stir sausage and butter over medium heat for 3 minutes. Add the corn, onion, bell pepper, Creole seasoning, thyme, garlic, hot sauce, green onion, tomato and parsley. Cook until tender; 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.