Photography: Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Margaret Monroe Dickey
Active Time
30 Mins
Total Time
40 Mins
Yield
Serves 10 to 12

How to Make It

Step 1

Cut corn kernels from cobs into a large saucepan. Using the blunt, flat side of a large knife, scrape milk and remaining pulp from cobs into saucepan. Discard cobs.

Step 2

Stir in cream cheese, half-and-half, Old Bay, flour, and 1/2 teaspoon of the salt. Cook over low, stirring often, until mixture is smooth and begins to steam, about 10 minutes. Remove from heat, and cover to keep warm.

Step 3

Cook sausage in a large skillet over medium until slightly crispy, 10 to 15 minutes. Remove from skillet, and drain on paper towels. Increase heat to medium-high, and add garlic to skillet; cook, stirring constantly, 1 minute. Add shrimp, Cajun seasoning, pepper, and remaining 1 teaspoon salt, and cook, stirring often, 3 minutes. Stir in lemon juice, Worcestershire sauce, and hot sauce, and cook 1 minute. Remove from heat. Add butter and parsley, and stir until butter melts.

Step 4

Arrange chips on a platter, and top evenly with corn sauce, sausage, and shrimp mixture. Sprinkle evenly with scallions and jalapeño chiles.

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