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
Scale
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.