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Michael Graydon
Ingredients
- 4 cobs of corn
- 3 tbsp white-wine vinegar
- 2 garlic cloves, minced
- 1/4 tsp cayenne
- 1/8 tsp salt
- 3 tbsp olive oil
- 1/3 cup finely chopped cilantro
- 4-5 hot italian sausages, about 500g
- 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.
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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.
- 502 calories
- 30 g fat
- 25 g carbohydrates
- 8 g fibre
- 911 mg sodium
User comments (1)
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We eat this salad often during fresh corn season. It is easy, tasty and satisfying. Great for a picnic or just dinner on the patio.
