If you’re looking for a dish that perfectly captures the heart and soul of Southern cooking, the Maque Choux With Sausage Corn Recipe is an absolute must-try. This vibrant, colorful medley of tender corn kernels, spicy sausage, and aromatic vegetables simmers into a creamy, comforting side or main that feels like a warm hug on a plate. It’s simple to make but packed with layers of flavor, making it a standout addition to any meal. Whether you’re sharing it with family or bringing it to a potluck, this recipe brings the best of Cajun tradition right to your kitchen.
Ingredients You’ll Need
Every ingredient in this Maque Choux With Sausage Corn Recipe plays a key role in creating a dish that bursts with flavor and texture. From the freshness of the corn to the spicy kick of the sausage and the sweet crunch of the peppers, you’ll see how these simple staples come together to make something truly special.
- 6 fresh ears of corn, shucked: Fresh corn provides the sweet, juicy kernels that are the star of the dish.
- 1 lb hot sage sausage or other hot sausage, casings removed: This adds savory richness and a spicy depth that perfectly complements the sweet corn.
- 1 tablespoon extra-virgin olive oil: Use a good quality olive oil for a smooth, fruity base to sauté the vegetables.
- 1 medium sweet onion, finely chopped: Brings natural sweetness and a tender bite that balances the heat from the sausage and peppers.
- 2 celery ribs, finely chopped: Adds crunch and a refreshing vegetal note to the mix.
- 1 medium green bell pepper, seeds and ribs removed, finely chopped: Offers a mild crunch and vibrant color for eye appeal and flavor contrast.
- 1 small red bell pepper, seeds and ribs removed, finely chopped: Adds a touch of sweetness and bright red color to brighten the dish.
- 1 small serrano chile, seeded if desired, finely chopped: Kicks things up with gentle heat that lingers but never overwhelms.
- 1 teaspoon kosher salt, divided: Essential for seasoning and enhancing all the flavors.
- 1/2 teaspoon freshly ground black pepper, plus more: Adds a subtle heat and depth to the dish.
- 1/2 teaspoon smoked paprika: Infuses a warm, smoky undertone that makes the dish irresistible.
- 1/4 teaspoon cayenne pepper: Gives a final touch of spicy boldness to awaken your taste buds.
- 1/2 cup low-sodium chicken broth or water: Creates just the right amount of moisture to let the flavors mingle and develop.
- 1 tablespoon unsalted butter: Adds a silky richness that finishes the dish perfectly.
- Cooked white rice or grits, for serving: Acts as the perfect base to soak up all that delicious flavor.
How to Make Maque Choux With Sausage Corn Recipe
Step 1: Preparing the Corn Kernels
Begin by working with one corn cob at a time, standing it upright in a medium bowl. Using a sharp knife held almost vertical, carefully slice down the sides to shave off each kernel. Then, turn the knife to its back edge and scrape the cob to release every bit of the milky, sweet juice. This juice is pure gold for the dish’s creamy texture, so don’t toss it out! Reserve the cobs for the next step to extract even more flavor.
Step 2: Cooking the Sausage
Place the sausage in a cold, large skillet and cook over medium-high heat. Break it up with a wooden spoon or spatula, letting the fat render slowly, which takes around eight minutes. This fat is vital—it’s packed with flavor and helps everything else in the dish taste richer. Once cooked, transfer the sausage to a bowl for upkeep while you move on to the veggies.
Step 3: Sautéing the Vegetables and Spices
In the same skillet, heat your olive oil over medium heat. Toss in the onion, celery, green and red bell peppers, and serrano chile. Season with half a teaspoon of salt and black pepper. Stir often and cook gently until all the vegetables soften and become translucent, but don’t let them brown as that would alter the delicate flavors. Next, sprinkle in the smoked paprika and cayenne pepper, stirring until the spices bloom and coat the veggies beautifully in fragrant, smoky warmth.
Step 4: Simmering the Corn and Broth
Add the corn kernels along with all their milky goodness, the reserved corn cobs, and the chicken broth to the skillet. Cover it and let everything simmer, allowing the cobs to release their creamy essence into the dish—this takes about five minutes. After that, uncover, discard the cobs, and prepare for the finishing touches.
Step 5: Finishing and Combining Everything
Stir in the butter along with the remaining salt and a few grinds of black pepper to taste. Bring the cooked sausage back into the skillet, combining it thoroughly with the luscious corn mixture. Your Maque Choux With Sausage Corn Recipe is now ready to serve. Spoon it generously over fluffy white rice or creamy grits for a soul-satisfying meal that’s as colorful as it is flavorful.
How to Serve Maque Choux With Sausage Corn Recipe
Garnishes
To elevate your Maque Choux With Sausage Corn Recipe, try garnishing with freshly chopped parsley or green onions. A sprinkle of smoked paprika on top not only enhances the smoky tones but also adds an inviting pop of color. You can also add a wedge of lime on the side for a fresh citrus contrast that brightens every bite.
Side Dishes
This dish shines when paired with classic Southern sides. Think warm buttermilk cornbread to soak up all the savory juices or a crisp green salad to lend refreshing crunch. Black-eyed peas or collard greens bring traditional charm and round out the meal perfectly for family dinners or special gatherings.
Creative Ways to Present
For a fun twist, serve your Maque Choux With Sausage Corn Recipe in small mason jars or mini cast-iron skillets at a party or casual get-together. Alternatively, spoon the mixture atop grilled polenta or inside warm pita pockets for an unexpected, yet delightful Southern-inspired treat that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers of this Maque Choux With Sausage Corn Recipe in an airtight container in the refrigerator. It will stay fresh and flavorful for up to three days, making it a perfect make-ahead option for quick weeknight meals or lunchtime reheats.
Freezing
If you want to save it for later, this dish freezes well. Place portions into freezer-safe containers or bags, removing as much air as possible to prevent freezer burn. When properly wrapped, it can be frozen for up to three months without losing its delicious taste or texture.
Reheating
To reheat, gently warm your leftovers on the stovetop over medium heat, stirring often and adding a splash of chicken broth or water if needed to loosen the mixture. Avoid microwaving if possible, as slow reheating preserves the creamy texture and vibrant flavors much better.
FAQs
Can I use frozen corn instead of fresh corn for this recipe?
Absolutely! While fresh corn offers the best flavor and texture, frozen corn works well in a pinch. Just thaw it completely and drain any excess moisture before cooking to avoid diluting the dish.
What if I don’t have hot sausage? Can I substitute it?
Yes, you can use mild sausage if you prefer less heat, or even smoked sausage for a slightly different flavor profile. Feel free to adjust the spice by adding extra cayenne or hot paprika to keep that signature warmth.
Is Maque Choux typically served as a side or a main dish?
Traditionally, Maque Choux is a side dish, but with the addition of sausage in this recipe, it’s hearty enough to be a main course. Serving it over rice or grits makes it a complete, satisfying meal.
Can I make this recipe vegetarian?
Definitely! Simply omit the sausage and use vegetable broth instead of chicken broth. You can increase the heat with extra chili or smoked paprika and add sautéed mushrooms or tofu for protein.
How spicy is the Maque Choux With Sausage Corn Recipe?
The spice level is moderate, thanks to the hot sausage, serrano chile, and cayenne pepper. If you’re sensitive to heat, remove the seeds from the chile or reduce the cayenne. It still delivers plenty of flavor without overwhelming your palate.
Final Thoughts
This Maque Choux With Sausage Corn Recipe is one of those treasured dishes that brings comfort, color, and bold Southern flavors to your table with effortless ease. It’s an unbeatable combo of sweet, spicy, smoky, and creamy, and once you’ve tried it, you’ll understand why it’s a beloved classic. So grab those fresh ears of corn and spicy sausage, and dive into a culinary tradition that’s as rich in history as it is in flavor. Trust me, your taste buds will thank you!
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, Cajun, Creole
Description
Maque Choux with Sausage Corn is a classic Southern dish combining sweet fresh corn, spicy hot sausage, and a medley of sautéed vegetables, simmered together in a flavorful, creamy broth. This comforting skillet meal is perfect served over fluffy white rice or creamy grits, showcasing a vibrant blend of Cajun and Creole influences.
Ingredients
Vegetables and Spices
- 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
- 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
Protein
- 1 lb hot sage sausage or other hot sausage, casings removed
Liquids and Fats
- 1 tablespoon extra-virgin olive oil
- 1/2 cup low-sodium chicken broth or water
- 1 tablespoon unsalted butter
Serving
- Cooked white rice or grits, for serving
Instructions
- Prepare the Corn: Working with one corn cob at a time, set the cob upright in a medium bowl. Using the tip of a sharp knife held almost vertical, slice down the sides of the cob to shave off the kernels. Then, use the back of the knife to scrape the cob, releasing all kernels and the milky juice into the bowl. Reserve the cobs for later cooking.
- Cook the Sausage: Place the sausage in a cold large skillet over medium-high heat. Break up the sausage with a wooden spoon or spatula and cook until the fat has rendered and the sausage is browned, about 8 minutes. Transfer the cooked sausage to a medium bowl and set aside.
- Sauté the Vegetables: In the same skillet, reduce the heat to medium and add the olive oil. Add the chopped onion, celery, green bell pepper, red bell pepper, and serrano chile. Season with half the kosher salt and black pepper. Cook, stirring frequently, until the vegetables are softened and translucent but not browned, approximately 5 minutes. Stir in the smoked paprika and cayenne pepper, cooking for about 1 minute to bloom the spices and coat the vegetables evenly.
- Simmer the Corn Mixture: Add the corn kernels with their milky liquid, the reserved corn cobs, and the chicken broth (or water) to the skillet. Cover and cook for about 5 minutes, allowing the corn cobs to release their creamy flavor into the mixture. Afterward, uncover and carefully discard the cobs.
- Finish and Serve: Stir in the unsalted butter, the remaining kosher salt, and additional black pepper to taste. Return the cooked sausage to the skillet and combine everything thoroughly. Serve the Maque Choux hot over cooked white rice or grits for a classic Southern meal.
Notes
- Removing the corn cobs after simmering adds a natural creaminess to the dish.
- Adjust the heat level by including or omitting the serrano chile seeds.
- For a milder version, substitute hot sausage with mild sausage.
- This dish pairs wonderfully with creamy grits or fluffy white rice.
- Make sure not to brown the vegetables too much to keep the delicate sweetness of the corn and peppers intact.
