Maque Choux with Andouille Sausage
3 ears of corn, husks and silk removed 1 tablespoon grapeseed or other neutral oil 6 ounces andouille sausage, halved lengthwise and cut into ½-inch pieces 2 tablespoons salted butter 1 small yellow onion, finely chopped 1 small red bell pepper, stemmed, seeded and finely chopped 1 poblano chili, stemmed, seeded and finely chopped Kosher salt and ground black pepper 2 medium garlic cloves, minced ½ teaspoon dried thyme 1 tablespoon cider vinegar 4 scallions, thinly sliced Using a chef’s knife, cut the kernels from the ears of corn. Set aside.
