Maque Choux With Sausage Corn (Print Version)

Sweet corn, sausage, and peppers combine in a vibrant, flavor-packed skillet for true Southern comfort in under 30 minutes.

# Ingredients:

01 - 6 fresh ears of corn, shucked
02 - 1 lb hot sage sausage or other hot sausage, casings removed
03 - 1 tablespoon extra-virgin olive oil
04 - 1 medium sweet onion, finely chopped
05 - 2 celery ribs, finely chopped
06 - 1 medium green bell pepper, seeds and ribs removed, finely chopped
07 - 1 small red bell pepper, seeds and ribs removed, finely chopped
08 - 1 small serrano chile, seeded if desired, finely chopped
09 - 1 teaspoon kosher salt, divided
10 - 1/2 teaspoon freshly ground black pepper, plus more
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon cayenne pepper
13 - 1/2 cup low-sodium chicken broth or water
14 - 1 tablespoon unsalted butter
15 - Cooked white rice or grits, for serving

# Steps:

01 - Working with one corn cob at a time, set cob upright in a medium bowl. Shave corn from cob by slicing down the sides with the tip of a sharp knife, holding the knife almost vertical. Using the back of the knife, scrape each cob to release all kernels and 'milk' of kernels into the bowl. Reserve cobs.
02 - Place sausage in a cold, large skillet. Cook over medium-high heat, breaking up with a wooden spoon or spatula, until fat is rendered, about 8 minutes. Transfer sausage to a medium bowl.
03 - In the same skillet over medium heat, heat oil. Add onion, celery, bell peppers, and chile; season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook, stirring frequently, until softened and translucent but not browned, about 5 minutes. Add paprika and cayenne, stir to bloom the spices and coat the vegetables, about 1 minute more.
04 - Add corn kernels (with their 'milk'), reserved cobs, and broth. Cover and cook until cobs have released some of their 'cream,' about 5 minutes. Uncover and discard cobs.
05 - Add butter, remaining 1/2 teaspoon salt, and a few grinds of black pepper. Return sausage to skillet and stir to combine. Serve over rice or grits.

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