If you have been on the lookout for a dish that bursts with bold flavors and vibrant textures, then you absolutely need to try this Maque Choux With Sausage Corn Recipe. It’s a delightful Southern classic that marries the sweetness of fresh corn with the smoky heat of spicy sausage, brought together with tender vegetables and a rich, buttery finish. This recipe captures the heart of Louisiana cooking in a bowl, making it an irresistible comfort food that’s perfect any time you want something simple, hearty, and spectacularly delicious.
Ingredients You’ll Need
Getting started with the Maque Choux With Sausage Corn Recipe couldn’t be easier thanks to the straightforward, fresh ingredients. Each component plays a vital role, whether it’s the crunch and sweetness of fresh corn, the spicy depth from the sausage, or the colorful medley of bell peppers and onion that boost both flavor and texture.
- Fresh corn (6 ears): The star ingredient offering natural sweetness and a juicy crunch that defines the dish.
- Hot sage sausage (1 lb): Adds bold, savory spice and a meaty richness that complements the corn perfectly.
- Extra-virgin olive oil (1 tablespoon): Provides a smooth base for sautéing vegetables and enhancing flavor.
- Sweet onion (1 medium): Brings sweetness and depth once softened, balancing the spice of the sausage.
- Celery ribs (2): Adds a subtle aromatic crunch and freshness to the mix.
- Green bell pepper (1 medium): Offers vibrant color and a mild vegetal note that lifts the dish.
- Red bell pepper (1 small): Packs a touch of sweetness and eye-catching red accents.
- Serrano chile (1 small): Provides just the right amount of heat that can be adjusted by removing seeds.
- Kosher salt (1 teaspoon): Essential for seasoning throughout and making all ingredients sing.
- Freshly ground black pepper (1/2 teaspoon plus more): Adds warming spice and balances flavors beautifully.
- Smoked paprika (1/2 teaspoon): Infuses a subtle smokiness that pairs brilliantly with the sausage.
- Cayenne pepper (1/4 teaspoon): Offers a gentle kick that complements the heat from the sausage and chile.
- Low-sodium chicken broth or water (1/2 cup): Helps steam the corn kernels and bring everything together.
- Unsalted butter (1 tablespoon): Adds a luscious, creamy finish that rounds out the dish.
- Cooked white rice or grits: The perfect base to serve this dish on, soaking up all the wonderful juices.
How to Make Maque Choux With Sausage Corn Recipe
Step 1: Prepare the Corn Kernels
The first step sets the foundation of authentic flavor. Take each ear of fresh corn and stand it upright in a bowl. Carefully shave the kernels off with a sharp knife, slicing vertically and collecting the precious juices, or “milk,” that seep out. These liquids are packed with sweet corn essence and will add incredible moisture and richness as you cook.
Step 2: Brown the Sausage
Next, place the sausage into a cold skillet and start cooking over medium-high heat. Breaking it up as it cooks allows the fat to render slowly, which is crucial for flavor. This process takes about eight minutes and results in beautifully browned, flavorful sausage pieces while leaving behind a rich base for your veggies.
Step 3: Sauté the Vegetables and Spices
Using the same skillet, heat your olive oil over medium heat. Toss in the finely chopped onion, celery, green and red bell peppers, along with the serrano chile. Season with half the salt and black pepper, then cook gently about five minutes until everything softens and the onions turn translucent – not browned. Stir in smoked paprika and cayenne for about a minute to coax out those warm, smoky aromas.
Step 4: Combine Corn and Broth
Add the freshly shaved corn kernels and their milky juices back into the skillet, along with the reserved empty cobs and chicken broth. Cover the pan to let the corn release its natural creaminess and partially stew with the broth, about five minutes. Removing the cobs afterward ensures you get that perfect, silky texture without any woody bits.
Step 5: Finish with Butter and Sausage
Stir in the butter, the remaining salt, and a few more grinds of black pepper for a luxurious finish. Return the browned sausage to the skillet, mixing everything together so the flavors harmonize. Serve your piping hot Maque Choux With Sausage Corn Recipe over fluffy white rice or creamy grits to soak up all the goodness.
How to Serve Maque Choux With Sausage Corn Recipe
Garnishes
Add a sprinkle of freshly chopped parsley or green onions for a burst of color and fresh herbal notes that brighten the rich flavors. A light drizzle of hot sauce is always a welcome touch for those who crave an extra layer of heat.
Side Dishes
This dish pairs beautifully with traditional Southern sides like collard greens or a crisp cabbage slaw. For a lighter option, a simple mixed green salad with a tangy vinaigrette balances the richness of the sausage and butter.
Creative Ways to Present
Try serving the Maque Choux With Sausage Corn Recipe in vibrant mini cast iron skillets or rustic stoneware bowls to highlight its Southern charm. For a fun twist, turn it into a hearty stuffing for roasted bell peppers or even use it as a topping on grilled polenta rounds as appetizers.
Make Ahead and Storage
Storing Leftovers
Cool the Maque Choux completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days, preserving that amazing blend of spice, sweetness, and creaminess.
Freezing
If you want to enjoy this dish at a later date, you can freeze it in a suitable container for up to 2 months. Just remember that the texture of the bell peppers may soften slightly, but the flavors will stay sublime.
Reheating
Gently warm leftovers over medium heat on the stovetop, adding a splash of broth or water if it seems dry. This method keeps the Maque Choux With Sausage Corn Recipe creamy and ensures the sausage doesn’t get tough. Microwave reheating works fine too, but be sure to stir occasionally.
FAQs
Can I use frozen corn instead of fresh?
While fresh corn is preferred for its natural sweetness and texture in this Maque Choux With Sausage Corn Recipe, frozen corn is an acceptable substitute if fresh is not in season. Just thaw it fully and drain excess moisture before cooking.
What type of sausage works best?
Hot sage sausage is the traditional choice because it brings both spiciness and herbaceous depth. However, you can use other spicy sausages like andouille or a spicy Italian sausage if you want to experiment with different flavor profiles.
Is this dish very spicy?
The heat level is moderate and can be adjusted by removing the seeds from the serrano chile or reducing cayenne pepper. The warmth from the spices complements the sweetness of the corn without overwhelming your palate.
Can I make this vegetarian?
Absolutely! Simply omit the sausage and add a little extra butter or olive oil. For added protein and texture, try incorporating smoked tofu or sautéed mushrooms to keep it hearty and satisfying.
What’s the best way to serve Maque Choux?
This dish shines served over creamy grits or fluffy white rice, which both soak up the flavorful juices perfectly. Pairing it with fresh greens or cornbread balances the meal wonderfully.
Final Thoughts
If you want to bring a taste of soulful Southern cooking into your kitchen, this Maque Choux With Sausage Corn Recipe is a must-try. It’s vibrant, comforting, and incredibly flavorful all at once. Once you whip it up for your friends or family, it will quickly become a favorite go-to that everyone will ask for again and again. So gather those simple ingredients and dive into this wondrous blend of sweet corn and spicy sausage—you won’t regret it!
Print
Maque Choux With Sausage Corn Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern American
Description
Maque Choux with Sausage Corn is a classic Southern dish featuring fresh corn kernels cooked with spicy hot sausage, bell peppers, and aromatic vegetables. This flavorful skillet meal blends creamy corn, a touch of heat from serrano chile and cayenne, and savory sausage, perfect served over rice or grits for a comforting and hearty meal.
Ingredients
Vegetables and Aromatics
- 6 fresh ears of corn, shucked
- 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
Sausage and Seasonings
- 1 lb hot sage sausage or other hot sausage, casings removed
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Other Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 cup low-sodium chicken broth or water
- 1 tablespoon unsalted butter
- Cooked white rice or grits, for serving
Instructions
- Shave the Corn: Working one cob at a time, set upright in a medium bowl and carefully slice down the sides with a sharp knife held almost vertical to shave off the kernels. Scrape the cob with the back of the knife to release all kernels and the milky liquid into the bowl. Reserve the cobs for later.
- Cook the Sausage: Place the sausage in a cold, large skillet and cook over medium-high heat, breaking it up with a wooden spoon, until the fat is rendered and the sausage is browned, about 8 minutes. Transfer the cooked sausage to a medium bowl and set aside.
- Sauté Vegetables and Spices: In the same skillet, heat the olive oil over medium heat. Add the onion, celery, green and red bell peppers, and serrano chile. Season with half the salt and black pepper. Cook, stirring frequently, until the vegetables are softened and translucent but not browned, about 5 minutes. Stir in the smoked paprika and cayenne pepper and cook for 1 more minute to bloom the spices and coat the vegetables.
- Cook Corn with Broth: Add the shaved corn kernels with their milky liquid, the reserved corn cobs, and the chicken broth to the skillet. Cover and cook for about 5 minutes, allowing the cobs to release their creamy flavor into the mixture. Then uncover, remove, and discard the cobs.
- Finish the Dish: Stir in the butter, remaining salt, and additional black pepper to taste. Return the cooked sausage to the skillet and mix everything until well combined and heated through. Serve hot over cooked white rice or grits for a complete meal.
Notes
- For less heat, seed the serrano chile before chopping.
- Use low-sodium chicken broth to control salt content.
- Leftover maque choux can be refrigerated for up to 3 days and reheated gently on the stovetop.
- If you prefer a vegetarian version, omit sausage and add extra butter or olive oil.
- Serve over rice or creamy grits for traditional Southern style.
