8 ears corn, shucked
1 cup half-and-half, or 3/4 cup whole milk plus 1/4 cup heavy cream
2 tbsp. butter
2 tbsp. sugar
1 tsp. coarsely ground black pepper
2 tbsp. plus a drizzle of olive or vegetable oil
½ lb. andouille sausage or cured chorizo (casings removed if needed), sliced or chopped
1 small green bell pepper or poblano chile, seeded and finely chopped
1 small white or red onion, finely chopped
1 stalk celery with leafy top, finely chopped
2 cloves garlic, finely chopped
1 lb. peeled and deveined medium shrimp
2 tbsp. fresh thyme leaves, chopped
1 cup lager beer
¼ cup finely chopped fresh flat-leaf parsley
2 scallions, thinly sliced on an angle
Invert a small bowl inside a large bowl. Working with 1 ear of corn at a time, steady the larger end on top of the small bowl. Using a sharp knife, cut the kernels off the cobs into the large bowl. Scrape any juices from the cobs into the bowl.
In a food processor, puree about half the corn. Pour the corn puree into a large saucepan. Cook over medium heat, stirring occasionally, until hot, about 2 minutes. Add the half-and-half, butter, and sugar. Add the pepper; season with salt. Simmer, stirring occasionally, until the flavors meld, about 10 minutes. Add the remaining corn kernels. Reduce heat to low and let the creamed corn simmer until ready to serve.
In a large skillet, heat a drizzle of oil over medium-high. Add the sausage. Cook, stirring often, until browned, 5 to 8 minutes. Transfer to a bowl. Add the remaining 2 tbsp. oil to the skillet, two turns of the pan. Add the bell pepper, onion, celery, and garlic. Cook, stirring often, until beginning to soften, about 3 minutes. Add the shrimp and thyme. Cook until the shrimp are opaque in the centers, about 3 minutes. Add the beer. Cook, stirring often, until the liquid is reduced, about 6 minutes. Return the sausage to the pan.
Stir the parsley into the creamed corn. Divide among shallow bowls. Top with the sausage and shrimp mixture. Sprinkle with the scallions.