Sausage and corn salad

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15 min


4 Servings

* PLUS Cooking time: 10 minutes
Sausage and corn salad

Photo by Michael Graydon


  • 4 cobs of corn
  • 3 tbsp white-wine vinegar
  • 2 garlic cloves , minced
  • 1/4 tsp cayenne pepper
  • 1/8 tsp salt
  • 3 tbsp olive oil
  • 1/3 cup finely chopped cilantro
  • 4 to 5 hot Italian sausage , about 500 g
  • 8 cups mixed salad greens
  • 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.

Nutrition (per serving)

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

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.