Ingredients
2 Tbsp
Vegetable Oil, For Brushing Grill
2 Tbsp
3
Ears Yellow Corn, Shucked
3
1/4
Small Red Onion, Chopped Fine
1/4
1/4 C
Crumbled Queso Fresco
1/4 C
1
Jar Roasted Red Pepper, Drained And Chopped
1
2 Tbsp
Chopped Fresh Cilantro
2 Tbsp
2 Tbsp
Mayonnaise
2 Tbsp
1/2
Lime, Juiced
1/2
1/2 Tsp
Kosher Salt
1/2 Tsp
14 Ounce
Eckrich® Jalapeño & Cheddar Smoked Sausage Links
14 Ounce
6
6-Inch Sub Rolls, Split
6
Directions
PREHEAT grill to medium-high heat and brush grates with oil.
GRILL corn, turning occasionally, until lightly charred and tender, about 8 to 10 minutes.
CUT kernels from cob and toss with onion, queso fresco, roasted red pepper, cilantro, mayonnaise, lime juice and salt until combined.
GRILL sausages until exterior is crisp and char marks appear, about 5 to 6 minutes per side.
GRILL rolls split side down until lightly toasted, about 1 to 2 minutes.
SERVE grilled sausages in toasted rolls and top with corn mixture.
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