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
Scale
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.
