Updated Apr 7, 2017Chatelaine
- Combine corn with onion, sugar, cumin and salt in a medium saucepan. Bring to a boil over medium-high. Reduce heat to medium and simmer 5 min. Set aside to cool slightly.
- Preheat barbecue to medium. Make several shallow slashes in sausages. Oil grill and barbecue sausages, lid closed, turning occasionally, until firm when pressed, about 12 min.
- Stir jalapeno, avocado, lime juice and cilantro into corn mixture. Serve over warm sausages nestled in buns.