Mexican corn-and-sausage salad
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- Abigail Donnelly
- 4
- Easy
- 30 minutes
- 30 minutes
Ingredients
- 500 g Woolworths Mexican pork sausages
- 1 T canola oil
- For the Mexican corn salad:
- 4-6 cobs sweetcorn
- 2 sweet red peppers
- 1 red onion, finely chopped
- a handful coriander
- 1–2 green chillies
- ½ cup buttermilk
- 2 limes
- salt, to taste
Cooking Instructions
Cook the pork sausages in the oil in a pan over a medium heat until golden brown and cooked through. Set aside.
To make the Mexican corn salad, parcook the corn in boiling salted water. Char the corn in a griddle pan over a very high heat. Remove the kernels from the cobs using a sharp knife.
Char the peppers directly over a gas flame, then set aside to cool. Slice into chunks. Mix the corn, peppers, onion and half the coriander.
Blend the chilli, remaining coriander and buttermilk. Pour over the salad and toss lightly. Squeeze over some lime juice and season with salt.
Serve with the sausages.
Cook's note: Woolies Mexican pork sausages are flavoured with chipotle chilli flakes and jalapeños. Serve these babies with a corn salad and say “arriba”!
Never use a fork to turn sausages when you're cooking them. What a waste of all that delicious juice! Use tongs instead.
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