Grilled Sausage and Elote Street Corn Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled sausage combined with charred sweet corn, fresh herbs, and a creamy, tangy dressing inspired by Mexican street corn flavors. This mexican-inspired bbq & smoked ready in about 35 minutes pairs (about 1 lb) Italian sausage links, ears, husked fresh corn on the cob, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 6 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill to medium-high heat. Place 4 husked ears of fresh corn directly on the grill and cook for about 10 minutes, turning every 2-3 minutes until kernels are charred and tender. Remove and let cool slightly.
  2. Step 2: While corn grills, place 4 Italian sausage links on the grill and cook for 12-15 minutes, turning occasionally until internal temperature reaches 160°F and sausages are nicely browned. Remove and slice into 1/2-inch pieces.
  3. Step 3: Cut the grilled corn kernels off the cobs using a sharp knife and place in a large bowl.
  4. Step 4: Add 1/3 cup mayonnaise, 1/4 cup sour cream, 2 tbsp lime juice, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to the corn. Stir to combine.
  5. Step 5: Mix in 1/4 cup crumbled cotija cheese, 2 tbsp chopped fresh cilantro, 1 small finely diced jalapeño (if using), and the sliced grilled sausage pieces.
  6. Step 6: Toss everything gently until well combined and serve warm or at room temperature as a hearty side or main dish.

Equipment for this recipe

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Frequently asked questions

How long does Grilled Sausage and Elote Street Corn Salad take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Sausage and Elote Street Corn Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mayonnaise from drying out.

Can I substitute ingredients in Grilled Sausage and Elote Street Corn Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Sausage and Elote Street Corn Salad for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Sausage and Elote Street Corn Salad?

Mexican bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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