INGREDIENTS
3 Tbls unsalted butter
6 cups fresh corn kernels (about 8 large ears)
4 oz cream cheese, softened
1 tsp black pepper
2 Tbl chopped fresh chives plus more for garnish
8oz hickory-smoked sausage, cut into 1/4" slices
1 Tbl chopped fresh flat-leaf parsley
1 cup chopped sweet onion
1/2 cup half & half
1 3/4 tsp kosher salt, divided
1 tsp olive oil
1# medium size peeled, deveined raw shirmp
1. Melt butter in a large skillet over medium-high. Add corn and onion; cook, stirring occasionally, until tender, 8 minutes. Stir in cream cheese, half-and-half, pepper, and 1 teaspoon of the salt. Cook, stirring constantly, until cream cheese melts, 2 minutes. Stir in chives. Remove pan from heat; cover to keep warm.
2. Heat oil in a separate large skillet over medium-high. Add sausage; cook, stirring occasionally, until browned, 6 minutes. Drain on paper towels, reserving drippings in pan. Sprinkle shrimp with remaining 3/4 teaspoon salt. Add to pan; cook over medium-high, stirring occasionally, until shrimp turn pink, 3 minutes.
3. Serve corn topped with sausage, shrimp, chives, and parsley.
I substituted fresh corn for frozen, used dried chives and skipped the parsley & onion.
We went to the beach this summer and came home with lots of shrimp. This is a perfect dish to make and eat out on the deck with a glass of white wine or a beer. Not that I had either with this meal, but they would be a nice complement!
We all loved this dish. It might be one of the few times my toddler has ever had 2nds!
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