- Preheat barbecue to medium-high. Peel back corn husks but do not remove from cobs. Peel off and discard silk. Re-cover corn with husks. Soak cobs in water for 5 min.
- Meanwhile, stir vinegar with garlic, cayenne and salt in a medium bowl. Whisk in oil. Stir in cilantro.
- Oil grill. Barbecue sausages and corn. Turn sausages occasionally until cooked through, 10 to 12 min. Turn corn frequently until tender, at least 8 min. Spray any flare-ups with water if necessary. When cool enough to handle, remove and peel back husk, then, using a knife, shave corn from cob. Thickly slice sausages.
- Divide greens, corn, sausage and tomatoes between plates. Drizzle with dressing.
Great-quality corn and tomatoes are even more affordable in August because they’re in season. Price above is based on average supermarket costs.
Carbohydrates 25 g
Fat 30 g
Fibre 8 g
Sodium 911 mg