Classic summer vegetables like corn, peppers, tomatoes and onion are the basis for many of my favorite dishes from childhood. Growing up I loved my mom’s succotash and shrimp and corn stew. I also found myself watching many cooking shows and discovered the Louisiana classic of corn maque choux.
Some (my grandmother among them) would argue that this dish is essentially succotash without the lima beans and a few seasonings. I love the simplicity of the dish, and how it can be transformed into other dishes with minor tweaks. This is both filling and light with nutritious corn, and other summer vegetables. This is an easy dish to batch cook and store while in the peak of freshness for freezer meals this could also be the basis of a great soup or stew with your choice of protein.
- 4-6 ears of corn
- 4 large vine or beefsteak tomatoes
- 14-16 oz sausage of choice
- 2 cups, diced, sweet onion
- 1 cup dice bell pepper
- 3-4 cloves of garlic
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tbsp coarse black pepper
- 1/2 tbsp Cayenne pepper
- 1/2 tbsp sea salt
- 1/3 cup water
- 1 tbsp avocado oil
- 1/4 cup heavy cream (optional)
- In a medium pan, bring avocado oil to heat over medium heat.
- Peel and diced onion, and add to pan.
- While onions, cooked, minced, garlic, dice bell pepper, and tomato and add to pan.
- Add and seasoning, then water. Top and reduce heat.
- Cut corn off the cob. Run the back of your knife over the cob to extract corn milk.
- Diced sausage, and add corn and sausage to the pot. Add a light layer of seasoning.
- Cook for 10 to 15 minutes. Add an optional heavy cream and cook for an additional five minutes.
- Enjoy! (can be served over rice or without.)