START TO FINISH: 30 minutes
SERVINGS: 4
Pronounced “mock shoe,” this Creole classic from Louisiana is said to get its name from a French inflection of a Native American word for the dish. We swapped the standard green bell pepper for an Anaheim chili, which has a bright yet earthy flavor and mild heat. If you can’t find an Anaheim chili, a small poblano is a good alternative. Fresh, sweet summer corn is best, but frozen works, too. If using frozen corn, use a 1-pound bag directly from the freezer.
Don’t forget to salt the vegetables immediately after adding them to the skillet. This helps draw out moisture so they soften faster.
1 tablespoon grapeseed or other neutral oil
12 ounces andouille sausage, halved lengthwise and cut into ½-inch pieces
2 tablespoons 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
½ teaspoon dried thyme
3 cups corn kernels
1 tablespoon 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 ½ teaspoon 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, ¾ teaspoon salt and ¼ teaspoon 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.