Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
Active Time
30 Mins
Total Time
30 Mins
Serves 4

Creamy corn teams up with hickory-smoked sausage and tender shrimp in this skillet supper. The corn is so easy to prepare once you’ve husked the ears and removed the corn silk. Try this method to remove those sticky strands in seconds: Using tongs, hold an ear over a flame from a gas stove-top or grill. Quickly rotate the cob so all of the silk burns off. When you’re done, rub off the charred silk with a paper towel.

How to Make It

Step 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.

Step 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.

Step 3

Serve corn topped with sausage, shrimp, chives, and parsley.