Step 1

Melt butter in a large skillet over medium-high heat.

Step 2

Add andouille sausage and cook, stirring occasionally, until lightly browned, 6 to 8 minutes.

Step 3

Add corn, bell pepper, onion, thyme, salt and garlic. Cook, stirring occasionally until vegetables are softened, 6 to 8 minutes.

Step 4

Add cream and cayenne; bring mixture to a boil over medium-high heat. Reduce heat to medium. Simmer, stirring occasionally until slightly thickened, 5 to 6 minutes.

Step 5

Stir in black pepper.