Corn Maque Choux With Smoked Sausage Recipe

Prepare corn and sausage

If using fresh corn, cut kernels from 2 ears (about 2 cups). If using a mix, measure 1 cup frozen corn and thaw. Slice smoked sausage into 1/4-inch rounds. Dice onion, bell peppers, celery, mince garlic, and dice tomato if using. Measure out seasonings and stock.

Brown the sausage

In a large skillet or heavy sauté pan, heat 1 tablespoon oil over medium-high heat. Add the sliced smoked sausage in a single layer and brown 3–4 minutes per side until caramelized. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pan.

Sauté vegetables

Reduce heat to medium and add 2 tablespoons butter to the pan with the sausage fat. When butter foams, add the diced onion, celery, and bell peppers. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.

Add garlic and corn

Stir in the minced garlic and cook 30 seconds until fragrant. Add the fresh and frozen corn kernels and cook, stirring occasionally, 4–5 minutes so the corn begins to blister and develop a little color.

Season and deglaze

Sprinkle the sugar, smoked paprika, Cajun seasoning, dried thyme, black pepper, and salt over the vegetables and corn; stir to combine. Pour in 1/2 cup chicken or vegetable stock to deglaze the pan, scraping up any browned bits. If using diced tomato, add it now.

Simmer to finish

Return the browned sausage to the pan, stir to combine, and reduce heat to medium-low. Simmer gently until the liquid is reduced and everything is saucy but not soupy, about 6–8 minutes. If you want a creamier maque choux, stir in 2 tablespoons heavy cream or half-and-half during the last 2 minutes of cooking.

Taste and adjust seasoning with additional salt, pepper, or Cajun seasoning as desired. Stir in chopped parsley, sliced green onions, and squeeze 1 tablespoon lime juice if using to brighten the dish.

Transfer to a warm serving dish and serve hot as a side. Maque choux will keep refrigerated in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of stock or water.