4 ears of corn
½ cup heavy cream
2 tablespoons vegetable oil
½ pound Andouille sausage, cut into ½-inch rounds
1 medium yellow onion, medium diced
3 large stalks celery, medium diced
1 green pepper, medium diced
3 garlic cloves, minced
1 large shallot, minced
1 tablespoon fresh thyme, chopped
1 teaspoon paprika
½ teaspoon cayenne
2 medium tomatoes, small diced
2 tablespoons green onion, sliced
Directions
Remove kernels from the corncobs. Reserve two-thirds of the kernels for cooking and put the other one-third in a food processor. Pulse until pureed. Add cream to food processor bowl and pulse again until pureed, but not whipped. Heat vegetable oil over medium heat and add sausage. Cook until browned and remove from pan. Add onion and celery to pan and sweat until onions are translucent. Add pepper, garlic and shallot (stirring after every added ingredient), and sweat until pepper is cooked. Add corn kernels and more oil, if pan is dry. Add thyme, paprika and cayenne, and stir to incorporate. Add tomatoes and the corn-and-cream puree. Reduce cream to the point where it will coat the back of a spoon, but be careful not to boil. Add sausage back in and salt and pepper to taste. Garnish with green onion.
