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

  1. Melt butter in a large skillet over medium-high. Add andouille sausage. Cook, stirring occasionally, until lightly browned, 6 to 8 minutes.

  2. Add corn, summer squash, bell pepper, onion, thyme, salt, and garlic. Cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes.

  3. Add cream and cayenne; bring mixture to a boil over medium-high.

  4. Reduce heat to medium. Simmer, stirring occasionally, until slightly thickened, 5 to 6 minutes.

  5. Stir in black pepper.

This recipe serves 4, but it halves or doubles easily for the number of servings you need!