Maque Choux

First, cut 720g corn kernels from 6 cobs into a large mixing bowl; hold each stripped cob over the bowl and scrape firmly with the back of a chef’s knife to collect all starchy, sweet corn milk. Dice 85g andouille sausage, 150g yellow onion, 110g green bell pepper, 70g celery, and 130g Roma tomato into 1cm pieces; mince 30g jalapeño and 12g garlic, and portion out all seasonings and cream to have ready within arm’s reach for seamless cooking.

Heat a 30cm (12in) deep cast-iron skillet over medium heat (175°C/350°F). Add the diced andouille sausage and cook for 4-5 minutes, stirring occasionally, until the fat renders out and the sausage edges turn crisp and deep golden brown. Use a slotted spoon to transfer the cooked sausage to a small plate, leaving all rendered fat in the skillet to cook the vegetables.

Add 28g unsalted butter to the skillet with the rendered sausage fat; once fully melted, add the diced onion, bell pepper, and celery (the classic Cajun trinity). Cook over medium heat for 6-7 minutes, stirring every 60 seconds, until the vegetables soften and turn translucent, with no raw crunchy bite remaining. Stir in the minced jalapeño and garlic, and cook for 1 additional minute until fragrant, taking care not to burn the garlic which will turn bitter.

Add the reserved corn kernels and collected corn milk to the skillet, stirring to fully combine with the aromatic vegetables. Sprinkle in 10g Cajun seasoning, 5g kosher salt, and 2g black pepper, stirring to evenly coat every ingredient. Reduce heat to medium-low (150°C/300°F), cover the skillet with a tight-fitting lid, and cook for 10 minutes, stirring once halfway through, until the corn is tender-crisp, not soft or mushy.

Remove the skillet lid, stir in the diced Roma tomato, reserved cooked andouille sausage, and 60ml heavy cream. Stir continuously over medium-low heat for 3-4 minutes, until the cream reduces slightly to form a light, silky coating that clings to the corn and vegetables, with no loose liquid pooling at the bottom of the pan.

Turn off the stovetop heat, taste the maque choux and adjust salt if needed, then let the dish rest for 3 minutes to allow the flavors to fully meld. Top with 15g thinly sliced green scallions as a fresh, bright garnish before serving warm.