Skillet Corn with Shrimp and Sausage

This was sooooo delicious - we will be making it again soon. I used pork andouille sausage. 

3 T butter
6 c fresh corn kernels ( about 8 large ears)
1 cup chopped sweet onion (from 1 small onion)
4 ounces cream cheese, softened
1/2 c half & half
1 tsp black pepper
1 3/4 t kosher salt, divided
2 tablespoons chopped fresh chives plus more for garnish
1 t olive oil
8 ounces hickory-smoked sausage, cut into 1/4-inch slices
1 lb medium shrimp, peeled and deveined
1 T chopped flat leaf parsley

Step 1

Melt butter in a large skillet over medium-high. 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. Stir in chives. Remove pan from heat; cover to keep warm.

Step 2

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.

Step 3

Serve corn topped with sausage, shrimp, chives, and parsley.