Made by Alden

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Cajun Corn Maque Choux is a Louisiana classic loaded with sweet fresh corn, smoky sausage, colorful peppers, onions, and a rich buttery cream sauce seasoned with bold Creole spices. It’s the perfect Southern side dish that’s hearty enough to enjoy as a meal on its own.

Ingredients:

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•   5 ears corn (kernels removed)
•   1 onion (diced)
•   1 green bell pepper (diced)
•   1 red bell pepper (diced)
•   1 jalapeno (diced, optional)
•   1 tbsp garlic paste
•   12 oz smoked sausage (diced)
•   2 tbsp butter
•   1/4 cup chicken browth
•   1/4 cup heavy cream
•   1 tsp sugar
•   1 tbsp Southern Made Creole Seasoning

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Slice the CORN KERNELS from the cobs and set aside.
2. Dice the ONION, GREEN BELL PEPPER, RED BELL PEPPER, and optional JALAPEÑO.
3. Dice the SMOKED SAUSAGE into bite-sized pieces.
4. Heat a large cast iron skillet over medium-high heat and brown the sausage until caramelized. Remove and set aside.
5. Add the BUTTER to the skillet.
6. Sauté the onions and peppers for about 5 MINUTES.
7. Add the GARLIC PASTE and cook for another 30 SECONDS.
8. Stir in the fresh CORN.
9. Pour in the CHICKEN BROTH and HEAVY CREAM.
10. Add the SUGAR and SOUTHERN MADE CREOLE SEASONING. Stir well.
11. Cook for about 5 MINUTES, allowing the sauce to reduce slightly.
12. Return the browned SMOKED SAUSAGE to the skillet and stir until everything is coated.
13. Serve immediately while hot.

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