Fresh Corn is one of the best ingredients we get through the year, but the season is very short. Try this classic dish, based on a recipe from Southern Living
Ingredients
2 tablespoons butter
8 ounces andouille sausage, diced
3 cups fresh corn kernels (from 6 ears)
2 cups chopped summer squash
1 medium-size red bell pepper, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
1 tablespoon chopped fresh thyme
2 ½ teaspoons kosher salt
3 medium garlic cloves, minced (2 tsp.)
1 cup heavy cream
½ teaspoon cayenne pepper
½ teaspoon black pepper
Directions
Melt butter in a large skillet over medium-high. Add andouille sausage. Cook, stirring occasionally, until lightly browned, 6 to 8 minutes.
Add corn, summer squash, bell pepper, onion, thyme, salt, and garlic. Cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes.
Add cream and cayenne; bring mixture to a boil over medium-high.
Reduce heat to medium. Simmer, stirring occasionally, until slightly thickened, 5 to 6 minutes.
Stir in black pepper.
This recipe serves 4, but it halves or doubles easily for the number of servings you need!