One skillet, 30 minutes, one easy dinner.
Creamy cornteams up with hickory-smoked sausage and tender shrimp in thisskillet supper.
The corn is so easy to prepare once you’ve husked the ears andremoved the corn silk.
Credit:Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
Quickly rotate the cob so all of the silk burns off.
When you’re done, rub off the charred silk with a paper towel.
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.
Remove pan from heat; cover to keep warm.
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.
Serve corn topped with sausage, shrimp, chives, and parsley.