If you’ve ever wanted to experience a dish bursting with Southern charm and deep, comforting flavors, then this Maque Choux With Sausage and Corn Recipe is exactly what you need in your kitchen. This vibrant medley of fresh corn, spicy sausage, and colorful veggies dances on the palate with just the right balance of sweetness and heat. It’s an absolute celebration of summer’s best ingredients and a treasured comfort food that brings warmth and soul to any meal. Once you try it, you’ll understand why this recipe holds a special place in the heart of Cajun-inspired cooking.
Ingredients You’ll Need
The magic of this Maque Choux With Sausage and Corn Recipe comes down to simple, fresh ingredients that are each vital for building layers of fantastic flavor and texture. From the crisp sweetness of fresh corn to the smoky kick of hot sausage, every component plays a starring role.
- 6 fresh ears of corn, shucked: Fresh corn is key for sweetness and that wonderful crunch you want.
- 1 lb hot sage sausage or other hot sausage, casings removed: Adds spicy, savory depth and a little fat to carry the flavors.
- 1 tablespoon extra-virgin olive oil: To gently sauté your veggies without overpowering the dish.
- 1 medium sweet onion, finely chopped: Brings natural sweetness and a tender bite.
- 2 celery ribs, finely chopped: Adds a fresh, slightly peppery crunch that balances the richness.
- 1 medium green bell pepper, seeds and ribs removed, finely chopped: Earthy and colorful for great texture and contrast.
- 1 small red bell pepper, seeds and ribs removed, finely chopped: Sweet and vibrant, to brighten the dish.
- 1 small serrano chile, seeded if desired, finely chopped: Provides a subtle but definite heat that wakes up the palate.
- 1 teaspoon kosher salt, divided: Essential for seasoning and bringing out natural flavors.
- 1/2 teaspoon freshly ground black pepper, plus more: For gentle heat and complexity.
- 1/2 teaspoon smoked paprika: Lends a smoky warmth that deepens the savory profile.
- 1/4 teaspoon cayenne pepper: A little extra spice punch without overpowering the dish.
- 1/2 cup low-sodium chicken broth or water: Keeps the corn juicy and melds all flavors.
- 1 tablespoon unsalted butter: Adds richness and a silky finish to the dish.
- Cooked white rice or grits, for serving: Essential for soaking up the luscious juices and making it a hearty meal.
How to Make Maque Choux With Sausage and Corn Recipe
Step 1: Prepare the Fresh Corn
Start by carefully shaving the kernels off each ear of corn with a sharp knife held nearly vertical. This technique captures not only the kernels but also the milky juice they release, which is pure gold for your Maque Choux. Don’t toss the cobs yet—you’ll use them to enrich the dish later.
Step 2: Cook the Sausage to Render the Fat
Place the sausage in a cold skillet and gradually heat it over medium-high, breaking it apart with a spoon. This slow rendering helps release flavorful fat that will become the cooking base for your veggies. Once browned and fragrant, set the sausage aside while keeping all those tasty juices in the pan.
Step 3: Sauté the Vegetables and Spice Them Up
In the same skillet, heat your olive oil and toss in the onion, celery, both bell peppers, and serrano chile. Season with half the salt and black pepper. Stir often and cook until the veggies soften and become translucent, but don’t let them brown—that freshness is key. Stir in smoked paprika and cayenne to toast the spices just enough to release their aroma.
Step 4: Add Corn Kernels, Broth, and Cobs to Cook
Now add your precious corn kernels along with the reserved cobs and pour in the chicken broth. Cover the skillet and let it cook until the cobs release their corny creaminess into the mix—about five minutes. Once done, remove and discard the cobs to keep the dish silky and smooth.
Step 5: Finish with Butter, Seasonings, and Sausage
Stir in the butter along with the remaining salt and some fresh black pepper—this gives richness and perfect seasoning balance. Finally, fold the cooked sausage back in, mixing everything together so each bite is bursting with savory, spicy, and sweet notes that only a Maque Choux With Sausage and Corn Recipe can deliver.
How to Serve Maque Choux With Sausage and Corn Recipe
Garnishes
A sprinkle of fresh chopped parsley or green onions adds a pop of color and fresh brightness. For extra indulgence, a dollop of sour cream or a little shredded sharp cheddar can be fantastic as well, giving you creamy or melty contrasts that complement the hearty dish perfectly.
Side Dishes
This Maque Choux With Sausage and Corn Recipe shines alongside simple, comforting sides like steamed white rice or creamy grits, which soak up the vibrant sauce beautifully. For a lighter contrast, a crisp green salad with a tangy vinaigrette balances the richness and makes for a well-rounded meal.
Creative Ways to Present
Try serving your Maque Choux in small cast iron skillets or rustic bowls for that Southern-down-home feel. You can also stuff it into baked bell peppers or serve it over grilled polenta cakes for a fun twist. No matter how you plate it, this dish invites you to savor every comforting bite.
Make Ahead and Storage
Storing Leftovers
Leftover Maque Choux With Sausage and Corn Recipe holds up beautifully in the fridge for up to three days. Store it in an airtight container to keep all those flavors fresh and ensure the texture stays tender without drying out.
Freezing
This dish freezes well if you want to save some for later. Let it cool completely, then freeze in a sealed container or heavy-duty freezer bag for up to two months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stove over low heat, stirring occasionally and adding a splash of water or broth if it looks dry. You can also microwave leftovers covered, checking and stirring every minute or so until hot throughout. The butter and sausage fats help keep moisture and flavor intact during reheating.
FAQs
Can I use frozen or canned corn instead of fresh?
While fresh corn is ideal for that true sweetness and texture, you can substitute frozen corn in a pinch—just skip adding extra broth since frozen corn releases moisture. Canned corn tends to be softer and less flavorful, so fresh or frozen is definitely better for authentic taste.
What kind of sausage works best?
Hot sage sausage is traditional and adds a wonderful spice and herb flavor, but you can use any spicy pork sausage you like. Andouille or chorizo can also be delicious alternatives if you want to experiment with slightly different flavor profiles.
Is this dish very spicy? How can I adjust the heat?
The serrano chile and cayenne provide a moderate kick, but the heat is balanced by the sweetness of the corn and bell peppers. If you prefer milder flavors, reduce or omit the serrano and cayenne. For more heat, keep the seeds in the chile or add a pinch of crushed red pepper.
Can I make this recipe vegetarian or vegan?
Yes! Simply omit the sausage and use olive oil or vegan butter instead of butter. You can add smoked paprika and maybe some smoked tofu or mushrooms for a savory bite. Using vegetable broth keeps it completely plant-based without losing essential flavor.
What should I serve with Maque Choux for a complete meal?
Serving Maque Choux over cooked white rice or creamy grits creates a hearty meal on its own. To round it out, add a simple green salad, crusty bread, or steamed greens like collards or kale. This makes for a delicious, balanced, and satisfying plate every time.
Final Thoughts
This Maque Choux With Sausage and Corn Recipe is one of those special dishes that feel like a warm hug on a plate. It shines with simple ingredients that come together to deliver a feast full of Southern soul, perfect for sharing with family and friends. I can’t wait for you to try it and make it a beloved staple in your cooking rotation!
Print
Maque Choux With Sausage and Corn Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Description
Maque Choux with Sausage Corn is a traditional Southern dish featuring fresh corn kernels sautéed with savory hot sage sausage, bell peppers, and spices. This flavorful, hearty recipe is perfect for a comforting weeknight meal, served over fluffy white rice or creamy grits.
Ingredients
Vegetables and Corn
- 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
Meat and Fats
- 1 lb hot sage sausage or other hot sausage, casings removed
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
Seasonings and Liquids
- 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
To Serve
- Cooked white rice or grits
Instructions
- Shave the Corn: Working with one ear at a time, set the cob upright in a medium bowl. Carefully slice down the sides with the tip of a sharp knife held almost vertically, shaving off the corn kernels. Use the back of the knife to scrape the cob and release the milky juice of the corn into the bowl. Reserve the cobs for later.
- Cook the 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 is rendered and the sausage is no longer pink, about 8 minutes. Transfer the cooked sausage to a medium bowl and set aside.
- Sauté the Vegetables: In the same skillet over medium heat, add the olive oil. Add the chopped onion, celery, green and red bell peppers, and serrano chile. Season with half of the kosher salt (1/2 teaspoon) and half of the black pepper (1/2 teaspoon). 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 another minute to infuse flavor.
- Add Corn and Liquids: Add the shaved corn kernels along with their milky juice, the reserved corn cobs, and the chicken broth or water. Cover the skillet and let cook for about 5 minutes, allowing the cobs to release additional creaminess into the mixture. Then uncover and discard the corn cobs.
- Finish the Dish: Stir in the unsalted butter, the remaining 1/2 teaspoon kosher salt, and a few extra grinds of black pepper. Return the cooked sausage to the skillet and mix everything together until well combined and heated through. Serve the Maque Choux hot over cooked white rice or creamy grits for a satisfying meal.
Notes
- For a milder dish, remove the seeds from the serrano chile before chopping.
- Fresh corn is ideal for the best flavor, but frozen corn can be used in a pinch; reduce cooking liquid as needed.
- If chicken broth is unavailable, water can be used but may slightly reduce depth of flavor.
- This dish can be made vegetarian by omitting the sausage and increasing the butter and seasoning.
- Serve immediately to enjoy the freshest flavors and best texture.
