Sausage and corn salad

Prep 15 min
Plus Cooking time: 10 minutes
Makes 4 Servings



4 cobs
of corn
3 tbsp
white-wine vinegar
garlic cloves, minced
1/4 tsp
1/8 tsp
3 tbsp
1/3 cup
finely chopped cilantro
4 to 5
hot Italian sausage, about 500 g
500 g
cherry tomatoes, thinly sliced


  • 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.

Shopping Tip:

Great-quality corn and tomatoes are even more affordable in August because they’re in season. Price above is based on average supermarket costs.


Calories 502
Carbohydrates 25 g
Fat 30 g
Fibre 8 g
Sodium 911 mg

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Photo credit: Photo by Michael Graydon

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