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® Andouille Rope Smoked Sausage as the hero protein.
Ingredients
-
1
package (13.5 ounces) JOHNSONVILLE® Andouille Rope Sausage, cut into cube-size pieces
-
3
ears
corn, husks and silk removed
-
2
tablespoons
butter
-
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
REVIEWS
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, 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.
