“`html
If you’ve been searching for a dish that bursts with Southern charm and vibrant flavors, then you absolutely need to try this Maque Choux With Sausage Corn Recipe. This traditional Louisiana favorite combines tender, sweet corn and spicy sausage with a medley of colorful vegetables and smoky spices, creating a comforting skillet meal that’s both simple to make and irresistibly delicious. Every bite is packed with warmth and texture, making it a perfect dish to gather friends or family around the table.
Ingredients You’ll Need
The beauty of this Maque Choux With Sausage Corn Recipe lies in how straightforward and accessible the ingredients are, yet each one plays a vital role in building up the layers of flavor and texture. From fresh corn to the spicy sausage, and a colorful veggie mix, your kitchen will soon be filled with the heart and soul of Southern cooking.
- 6 fresh ears of corn, shucked: Freshness here is key to get that sweet, crisp burst in every bite.
- 1 lb hot sage sausage: Its heat and seasoning provide the dish’s bold personality—casings removed for perfect crumble.
- 1 tablespoon extra-virgin olive oil: For a smooth, rich sauté that brings the veggies and spices to life.
- 1 medium sweet onion, finely chopped: Adds a natural sweetness that balances the heat perfectly.
- 2 celery ribs, finely chopped: Introduces gentle freshness and a subtle crunch.
- 1 medium green bell pepper, finely chopped: Gives a bright, slightly bitter contrast to the sausage richness.
- 1 small red bell pepper, finely chopped: Adds lovely color and a sweeter pepper note.
- 1 small serrano chile, finely chopped: Brings that gentle kick—seeded if you prefer mellow heat.
- 1 teaspoon kosher salt, divided: Enhances every flavor, used thoughtfully in stages.
- 1/2 teaspoon freshly ground black pepper, plus more: Adds a warm, peppery bite and depth.
- 1/2 teaspoon smoked paprika: A hint of smoky sweetness that rounds out the spice profile.
- 1/4 teaspoon cayenne pepper: For that subtle heat that lingers just right.
- 1/2 cup low-sodium chicken broth or water: Keeps everything juicy and helps the corn release its natural creaminess.
- 1 tablespoon unsalted butter: A final touch of richness to tie all the flavors together.
- Cooked white rice or grits, for serving: The perfect base to soak up all that incredible sauce.
How to Make Maque Choux With Sausage Corn Recipe
Step 1: Shave the Corn Kernels and Extract Their Milk
Start by standing each shucked ear of corn upright in a medium bowl, then using a sharp knife held almost vertically, slice down the sides to shave off the kernels. The secret here is to use the back of the knife afterward to scrape the cobs, releasing their delicious milky juices—this is where the magic begins! Those juices add a creamy, natural sweetness that makes this dish truly authentic.
Step 2: Render the Sausage
Place the hot sage sausage in a cold skillet and turn the heat to medium-high. Breaking it up as it cooks helps the sausage release its flavorful fat, which is what you want to saute your veggies in later. After about 8 minutes, when the sausage is beautifully browned and crisp in parts, remove it to a bowl to keep warm. That juicy, spicy sausage fat left behind is pure flavor gold for the next step.
Step 3: Sauté the Vegetables and Toast the Spices
Using the same skillet, add the olive oil and toss in the onion, celery, green and red bell peppers, plus the serrano chile. Season with half the salt and black pepper. Cook gently until the veggies soften and become translucent without browning—that’s the sweet, tender base you want. Stir in smoked paprika and cayenne for one minute to bloom their aromas and coat all those vibrant vegetables.
Step 4: Combine Corn and Cook with Broth
Now stir in the fresh corn kernels along with their milky juices and add the reserved cobs for extra flavor. Pour in the chicken broth and cover the skillet. As it simmers for about five minutes, the cobs infuse the dish with even more corn creaminess. Then uncover and carefully remove the cobs before moving on.
Step 5: Finish with Butter, Seasoning, and Sausage
Finish this soulful dish by stirring in the butter, remaining salt, and a few fresh grinds of black pepper. Return the cooked sausage to the pan, folding everything together so the spicy meat melds with the creamy, savory vegetables. Serve this warming Maque Choux With Sausage Corn Recipe right over fluffy white rice or creamy grits for a meal that feels like a Southern hug on a plate.
How to Serve Maque Choux With Sausage Corn Recipe
Garnishes
For an extra pop of freshness and flavor, sprinkle chopped fresh parsley or green onions over the dish just before serving. A squeeze of fresh lemon or lime juice can also brighten every bite and balance the richness perfectly.
Side Dishes
This dish pairs wonderfully with simple, crisp green salads or roasted vegetables, which provide a fresh counterpoint. If you’re looking for a truly Southern spread, serve it alongside cornbread or crusty French bread to soak up all the luscious sauce.
Creative Ways to Present
For a fun twist, try serving Maque Choux With Sausage Corn Recipe in small cast iron skillets at individual place settings, or spoon it atop baked sweet potatoes for a hearty, casual meal. It’s also fantastic spooned into warm pita pockets or scooped over a bed of mixed greens for a lighter variation.
Make Ahead and Storage
Storing Leftovers
Leftover Maque Choux With Sausage Corn keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day.
Freezing
Freeze portions in a freezer-safe container for up to 2 months. Just make sure it’s cooled completely before freezing to preserve texture and flavor. When thawed, it may loosen a bit, but a quick reheat will bring it back to its creamy glory.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth or water if needed to prevent drying out. Avoid microwave reheating if possible, to keep that wonderful texture intact.
FAQs
Can I use frozen corn instead of fresh ears?
Fresh corn is ideal for that authentic sweet juiciness and the milky kernels, but if fresh isn’t available, frozen corn works in a pinch. Just remember it won’t have the creamy ‘milk’ from the cob, so you might want to add a little extra butter or broth for richness.
What if I don’t like spicy sausage?
No worries! You can substitute with a mild sausage or even smoked sausage if you prefer less heat. The dish still shines because of the balance between sweetness and savoriness, so feel free to customize to your taste.
Can this recipe be made vegetarian?
Absolutely! Swap out the sausage for a plant-based sausage or add extra bell peppers and mushrooms for depth. Use vegetable broth instead of chicken broth, and you’ll still get a vibrant and satisfying dish.
Is Maque Choux served as a side or main dish?
This Maque Choux With Sausage Corn Recipe is wonderfully versatile. It can be a hearty side dish, especially alongside grilled meats or seafood, or serve it as a comforting main over rice or grits, perfect for a cozy dinner.
How do I adjust the heat level?
Adjust the serrano chile and cayenne pepper to your preference. Remove seeds to lower spiciness, or add more chili for a bolder kick. It’s easy to tweak so it’s just the right amount of heat for your palate.
Final Thoughts
I can’t recommend enough giving this Maque Choux With Sausage Corn Recipe a try—it’s one of those dishes that feels like a warm Southern welcome with every forkful. Whether you’re cooking for family, friends, or just craving something comforting and vibrant, this recipe hits all the right notes. So grab those fresh ears of corn and sausage, and dive into one of the most soul-satisfying meals you can create at home!
“`
Print
Maque Choux With Sausage Corn Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 to 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern Cajun
Description
Maque Choux With Sausage Corn is a flavorful Cajun-inspired dish featuring sweet fresh corn sautéed with vibrant bell peppers, onions, and spicy sausage. This traditional Southern recipe balances creamy textures and bold spices, making it a comforting and hearty meal perfect over rice or grits.
Ingredients
Main Ingredients
- 6 fresh ears of corn, shucked
- 1 lb hot sage sausage or other hot sausage, casings removed
- 1 tablespoon extra-virgin olive oil
- 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
- 1/2 cup low-sodium chicken broth or water
- 1 tablespoon unsalted butter
- Cooked white rice or grits, for serving
Instructions
- Shave Corn: Working with one ear at a time, stand the cob upright in a medium bowl. Carefully slice down the sides with the tip of a sharp knife held almost vertically to remove kernels. Use the back of the knife to scrape and release the corn ‘milk’ from the cob into the bowl. Reserve the cobs for later use.
- Cook Sausage: Place the sausage in a cold, large skillet. Cook over medium-high heat, breaking it up with a wooden spoon or spatula until the fat renders and the sausage is browned, about 8 minutes. Transfer the cooked sausage to a medium bowl and set aside.
- Sauté Vegetables and Spices: Using the same skillet, heat olive oil over medium heat. Add the onion, celery, green and red bell peppers, and serrano chile. Season with half the salt and half the black pepper. Cook, stirring frequently, until the vegetables are softened and translucent but not browned—around 5 minutes. Stir in smoked paprika and cayenne pepper to bloom the spices and coat the vegetables, cooking about 1 more minute.
- Cook Corn Mixture: Add the corn kernels along with their milk, the reserved corn cobs, and chicken broth or water to the skillet. Cover and cook until the cobs release some of their creamy essence, about 5 minutes. Then uncover and remove the cobs from the skillet.
- Finish and Serve: Stir in butter, the remaining salt, and a few grinds of black pepper. Return the cooked sausage to the skillet and mix well to combine all ingredients. Serve the Maque Choux hot over cooked white rice or grits for a satisfying meal.
Notes
- For a milder flavor, remove the seeds from the serrano chile or substitute with a milder pepper.
- Hot sage sausage can be replaced with your preferred spicy sausage variety.
- Shaving the corn cobs releases a creamy texture that is key to authentic Maque Choux.
- Leftover Maque Choux can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Serve with rice or creamy grits for a complete and traditional Southern meal experience.
