New Orleans Sausage & Corn
With a sharp knife, slice the kernels off the cob and set aside, and reserve one of the cobs.
Make the corn-silk tea by breaking one reserved cob in half and adding it to a small saucepan with the silks, 1 1/2 cups water, and 1 teaspoon of salt. Bring to a boil, turn off heat, and let steep.
Meanwhile, in a large skillet, melt butter over medium heat. Add tasso or andouille and saute until meat renders fat. Add onion, bell pepper, and garlic and saute until tender. Add tomatoes and corn kernels; cover and cook for a few minutes until corn is tender.
Uncover and drain silks from the steeped tea and add a little of the tea to the mixture. Add corn-flour paste; cook and stir until thickened slightly. Stir in basil.
By Matt Rodigheri