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
Scale
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.
