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Maque Choux with Andouille Sausage
Pronounced “mock shoe,” this Creole classic is said to get its name from a French inflection of a Native American word for the dish. Andouille sausage is not traditional, but we like its smoky, meaty flavor paired with the sweetness of fresh corn. We also swapped the standard green bell pepper for a poblano chili, which has an earthy flavor and mild heat. Corn kernels freshly cut from the cobs are best here, as the “milk” can be scraped from the cobs and used to enrich the maque choux.
ears of corn, husks and silk removed
tablespoon grapeseed or other neutral oil
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