Maque Choux With Sausage

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.

How To Make Maque Choux With Sausage

INGREDIENTS

• Corn: Sweet corn is the ultimate here, because it really adds a creamy texture during its short braise, which makes for a great counterbalance to the spice and smokiness from the seasonings. Fresh is obviously preferred, particularly because it should yield a little corn “milk” that will influence the creaminess of the final dish, but you should be able to use frozen here as well.
• Hot Sage Sausage: Though some recipes utilize bacon grease or andouille sausage, I made mine with spicy sage sausage. I love the flavor it adds, especially since I sautéed the holy trinity of vegetables in the rendered sausage fat, but you could utilize a less hot version if you’re sensitive to spice.
• Onion, Green Bell Pepper, Celery, Red Bell Pepper, Serrano Chile: No Southern recipe would be the same without onion, green pepper, and celery; they’re the holy trinity of Southern cooking. I also add a red bell pepper for color, and a serrano chile for heat. Feel free to skip the latter if you don’t want your dish to turn out too hot.
• Cayenne & Smoked Paprika: If you’ve skipped all the other spicy ingredients here, these are the two I really recommend keeping in. They add just the right amount of heat to keep things interesting.
• Butter: Maque choux should be creamy, and utilizing butter provides a rich luscious flavor and texture.
• Chicken Broth Or Water: Adding liquid at the end of this recipe and then letting everything steam all together will help guarantee your maque choux turns out as rich as it can be. If you didn’t get much corn “milk” from your cobs or want this extra creamy, you could replace some or all of the broth or water with heavy cream.

STEP-BY-STEP INSTRUCTIONS

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.

What To Serve With Maque Choux

• Cornbread: This is a no-brainer choice for serving alongside this dish; make our Southern cornbread if that's more of your thing!
• Cheese Grits: It doesn't get much better than cheesy grits, and they provide the perfect side (or base) to this recipe.
• White Rice: Not feeling grits? White rice would also go great alongside this dish.

Storage

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.