Home > food, salad, sides, vegetables > Grilled Corn & Sausage Salad w/Parsley-Lime Vinaigrette

Grilled Corn & Sausage Salad w/Parsley-Lime Vinaigrette

Grilled corn and sausage salad with parsley lemon vinaigrette and pickled jalapeños and things.

This is one of those recipes borne from avoiding waste that turned into something we will be eating more often this summer. I had 6 ears of corn, 3 spicy italian sausages and a bunch of parsley that was originally earmarked for a family dinner which was postponed. I didn’t want it to go bad so I pivoted and figured on a grilled corn salad and a parsley vinaigrette based on the more conventional cilantro-lime vinaigrette. I also didn’t have enough lime for the dressing so I supplemented with some lemon from the neighbor’s tree and wine vinegar. I’m sure any herb and any vinegar would do in a pinch. I also had cotija cheese in the drawer and chopped up some Mexican pickles (carrots, jalapenos and radish) for a little something extra. Work with what you have!

Cilantro Lime Vinaigrette (adapted from Rick Bayless)

Makes 1.25 cups dressing. Not traditional, but I added a heaping teaspoon of mustard because I felt like it.

  • 3/4 cup olive oil
  • 1/3 cup fresh lime juice (or lemon or vinegar)
  • 1/2 cup packed cilantro (or parsley)
  • 1 jalapeno or serrano chile (optional)
  • 1 tsp salt
  • 1 tsp black pepper

Combine all ingredients in blender or food processor. Blend until smooth. Taste and season as appropriate.

Grilled Corn & Sausage Salad (makes ~4 servings)

I didn’t take exact measurements on the pickles and cheese so amounts below are a guess. Just put in as much as you’d like.

  • 6 ears of corn
  • 1/2 – 3/4 lb. sausage (depending on how meaty you want your salad)
  • 1/8 cup pickled jalapenos and carrots, chopped
  • 1/4 cup cotija cheese, crumbled
  • any leftover cilantro/parsley you didn’t use for the vinaigrette, chiffonade
  • cilantro lime vinaigrette
  1. Grill the corn and sausage. Cook until the corn is lightly charred and sausage is cooked through.
  2. While the corn and sausage are cooking, you can make your vinaigrette, chop your pickled vegetables and crumble your cheese.
  3. When your corn is cooked and cooled enough to work with, cut the corn off the cob. Here’s a neat trick to prevent your corn from going all over the place when you do this.
  4. Chop sausage into bite-sized pieces.
  5. Mix all the ingredients together in a big bowl. Toss with as much dressing as you want.
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