The secret to this humble Cajun dish was getting the texture of the corn right.
Why This Recipe Works
This creamy Southern corn dish is usually beefed up with smoky tasso ham, but we opt for a combination of andouille sausage and bacon, which are much easier to come by. Sautéing the aromatics and vegetables—green bell pepper, celery, and onion are traditional—in the bacon fat reinforces the smoky flavor. Grating a couple of ears of corn into the dish adds creaminess and helps coax out the starches, and a can of diced tomatoes introduces acid, which helps the whole corn kernels stay firm and intact while the mixture cooks.