This Creole-inspired recipe recently landed in my inbox — sent from Milk Street. It arrived just in time as I was planning for a party and needed a one-pot meal that wouldn’t take too much time to prepare. I quickly made this and it was a hit!
- 1 Tbsp grapeseed or other neutral oil
- 12 ounce andouille sausage, halved lengthwise and cut into 1/2-inch pieces.
- 2 Tbsp salted butter
- 1 small yellow onion, finely chopped
- 1 small red bell pepper, stemmed, seeded and finely chopped
- 1 Anaheim chili, stemmed, seeded and finely chopped
- kosher salt and ground black pepper
- 2 medium garlic cloves, minced
- 1/2 tsp dried thyme
- 3 cups corn kernels
- 1 Tbsp cider vinegar
- 4 scallions, thinly sliced
In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the sausage and cook, stirring, until well browned, about 3 minutes. Transfer to a paper towel-lined plate and discard any fat in the skillet.
Set the skillet over medium and melt the butter. Add the onion, bell pepper, Anaheim chili and the 1/2 tsp salt. Cook, scraping up any browned bits and stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Increase to medium-high and add the corn, 3/4 tsp salt and 1/4 tsp pepper. Cook, stirring, until the corn is crisp-tender, 3 to 5 minutes.
Return the sausage to the skillet, stir and cook until heated through, about 1 minute. Stir in the vinegar, then taste and season with salt and pepper. Stir in the scallions.
Source: Christopher Kimball’s Milk Street
