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
Scale
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.
