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Maque Choux With Sausage Corn: A Flavorful Southern Delight

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Maque Choux With Sausage Corn is a flavorful dish combining fresh corn with spicy sausage and colorful vegetables, creating a comforting Southern-inspired meal. Perfect over rice or grits.

Ingredients

  • 6 fresh ears of corn, shucked
  • 1 lb hot sage sausage, casings removed
  • 1 tbsp extra-virgin olive oil
  • 1 medium sweet onion, finely chopped
  • 2 celery ribs, finely chopped
  • 1 medium green bell pepper, finely chopped
  • 1 small red bell pepper, finely chopped
  • 1 small serrano chile, finely chopped (seeded if desired)
  • 1 tsp kosher salt, divided
  • ½ tsp black pepper, plus more to taste
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper
  • ½ cup low-sodium chicken broth or water
  • 1 tbsp unsalted butter
  • Cooked white rice or grits, for serving

Instructions

  1. Shave corn kernels from cobs, scraping each cob to release the ‘milk’. Reserve cobs.
  2. Cook sausage in a cold skillet over medium-high heat, breaking it up until fat is rendered. Transfer to a bowl.
  3. In the same skillet, heat oil and sauté onion, celery, bell peppers, and chile with ½ tsp salt and ½ tsp pepper until softened. Add paprika and cayenne and cook 1 more minute.
  4. Add corn kernels with their ‘milk’, reserved cobs, and broth. Cover and cook 5 minutes. Discard cobs.
  5. Add butter, remaining ½ tsp salt, and black pepper. Return sausage and stir to combine.
  6. Serve hot over cooked rice or grits.

Notes

  • Use any type of sausage you prefer.
  • Adjust heat by adding more or less serrano chile.
  • Rice or grits can be substituted with your preferred side.

Find it online: https://asilrecipes.com/maque-choux-with-sausage-corn-a-flavorful-southern-delight/