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During the summer, I’ll take any excuse to eat corn in whatever form I can. From corn on the cob to corn salad and corn ribs, the versatility of this summer favorite is endless. One of my favorite ways to enjoy it is this dish that’s inspired by my dad, Arthur Peartree, based on a recipe he used to make for me and my siblings on Saturday mornings when we were kids. Maque choux (pronounced mock shoe) draws from Native American and Cajun cuisines, and is said to have originated in Louisiana (so you know it’s good). Think succotash meets corn salad meets creamed corn, and you’ll be nearly there. Read on for more info and tips on how to make this excellent corn recipe—I guarantee it’ll be your new go-to for many summer gatherings to come.
Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp knife, holding the knife almost vertical. Using the back of the knife, scrape each cob to release all the nibs and the "milk" of the kernels into the bowl. Repeat with the remaining ears of corn, then snap the cobs in half and add them to the bowl.
In a cold large, skillet, cook the sausage and, with a wooden spoon, crumble it up over medium heat until the fat renders, which should take about 8 minutes. Remove the sausage from the pan and set aside.
Heat 1 Tbsp. oil in the pan. Add the onion, peppers, and celery; season with 1/2 tsp. salt and some black pepper. Stir constantly until the vegetables are softened and translucent but not browned, about 5 minutes. Add the smoked paprika and cayenne pepper to bloom the spice and coat the vegetables evenly.
Add the corn mixture, the cobs, butter and the remaining salt. Stir constantly to coat with the butter and combine thoroughly, around 5 minutes.
Add 1/2 cup cream or milk and cover the pan for 2 to 3 minutes. Once steamed, return the sausage back to the pan and thoroughly combine, then serve (over grits is my favorite way to enjoy this dish).
The full list of ingredients and instructions can be found in the recipe below.
This recipe is best enjoyed fresh, but if you do happen to have leftovers, store them in an airtight container in the refrigerator for around 3 days.
fresh ears of corn, shucked
hot sage sausage or other hot sausage, casings removed
extra-virgin olive oil
medium sweet onion, finely chopped
celery ribs, finely chopped
medium green bell pepper, seeds and ribs removed, finely chopped
small red bell pepper, seeds and ribs removed, finely chopped
small serrano chile, seeded if desired, finely chopped
kosher salt, divided
freshly ground black pepper, plus more
smoked paprika
cayenne pepper
low-sodium chicken broth or water
unsalted butter
Cooked white rice or grits, for serving
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