Sausage and corn salad

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

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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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