Sweet Corn, Andouille Sausage, Peppers, Red Onion, Sherry Vinegar, Parsley
Chef Cedric Harden formerly of River Roast | Chicago
Yield: 2 servings
“Maque Choux is a traditionally Creole dish with bold flavors. I finish the dish with Sherry Vinegar from Spain to add acid and to cut the fat of the butter and sausage. It also adds a sweet and nutty flavor that complements the sweet corn perfectly.” - Chef Cedric Harden
Adapted by StarChefs | november 2022
INGREDIENTS:
2 tablespoons vegetable oil
1 cup small diced Andouille sausage
½ cup small diced red bell pepper
½ cup small diced Anaheim pepper
¼ cup small diced red onion
4 cloves garlic, minced
2 tablespoons unsalted butter
1 tablespoon Sherry Vinegar from Spain
2 ears sweet corn
1 tablespoon chopped parsley
METHOD:
In a sauté pan over medium-high flame, heat oil. Once hot, add sausage and cook until browned. Add peppers, onion, and garlic; sweat 4 minutes until vegetables are soft. Add corn and cook additional 3 minutes. Add butter and vinegar; mix until butter is melted and fully incorporated. Transfer vegetable mixture to a serving plate. Garnish with parsley and serve.
