S U M M E R C O R N + S A U S A G E
corn doesn’t really need a lot. when i make corn on the cob it’s just butter salt and pepper.
this came from a last minute fridge cleanout and has turned into a summer staple around the house.
i’ve got a few friends that have redone this recipe whenever the corn is out. it’s tried and true.
SWEET CORN, SWEET SAUSAGE, + PEPPERS IN MISO MAPLE BUTTER
serves 4
SWEET CORN + SAUSAGE
4 ears of corn kernels cut from the cob
1/2 lb sweet sausage out of the casing rolled into pinball sized balls
1 clove garlic sliced
4-6 small sweet peppers sliced
16 cherry tomatoes
1/2 cup white wine
Basil leaves (some chiffonade some smaller leaves left whole for garnish)
Pinch of cayenne pepper
Salt + pepper to taste
MISO MAPLE BUTTER:
i eyeball this but its 3:1:1 butter to white miso paste to maple syrup so:
3 tbls unsalted butter
1 tbls miso paste
1 tbls maple syrup
Mash this together with a fork until well incorporated
Start off by browning the sweet Italian sausage balls and set aside.
Sautéed peppers and cherry tomatoes in the rendered sausage fat with a glug of extra olive oil until the tomatoes start to blister and the peppers have color.
Add corn, cayenne, salt, sliced garlic, and sautee for 5-8 minutes.
Add a glug of white wine and sautee for 2 minutes to let the alcohol cook off.
Add the miso maple butter to taste but start off with half - you can always add more to taste.
Sautee until everything starts to pick up some color.
Add the sausage back in with the chiffonade basil.
Toss and taste adding more miso maple to taste.
Plate, add a crack of black pepper, and garnish with small basil leaves.