Smoked Sausage and Grilled Corn Salad with BBQ Vinaigrette

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

A hearty salad combining smoky grilled sausage slices and fresh grilled corn tossed in a tangy barbecue vinaigrette. This american-inspired salads ready in about 30 minutes pairs links (about 1 lb) smoked sausage links, ears fresh corn on the cob, diced red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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: 15 min Serves 6 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your grill to medium-high heat (about 400°F). Grill 4 ears of fresh corn on the cob, turning occasionally, until charred in spots and tender, about 10 minutes. Remove and let cool.
  2. Step 2: While corn is grilling, slice 4 smoked sausage links into 1/2-inch thick rounds. Toss them with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
  3. Step 3: Grill the sausage slices for 4-5 minutes per side until warmed through and slightly crisp on the edges. Remove from grill.
  4. Step 4: Once cooled, cut the kernels off the corn cobs and place them in a large bowl. Add 1 diced red bell pepper, 1/2 diced red onion, and 1/4 cup chopped cilantro leaves.
  5. Step 5: In a small bowl, whisk together 2 tbsp apple cider vinegar, 3 tbsp BBQ sauce, 1 tsp honey, 1 tsp Dijon mustard, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to create the BBQ vinaigrette.
  6. Step 6: Pour the vinaigrette over the corn mixture and toss well to coat. Add the grilled sausage slices and gently fold them in.
  7. Step 7: Serve this smoky sausage and grilled corn salad warm or at room temperature as a flavorful side or light main dish.

Frequently asked questions

How long does Smoked Sausage and Grilled Corn Salad with BBQ Vinaigrette take to make?

Total time is about 30 minutes (15 min prep + 15 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 Smoked Sausage and Grilled Corn Salad with BBQ Vinaigrette?

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 ears fresh corn on the cob from drying out.

Can I substitute ingredients in Smoked Sausage and Grilled Corn Salad with BBQ Vinaigrette?

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 Smoked Sausage and Grilled Corn Salad with BBQ Vinaigrette 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 Smoked Sausage and Grilled Corn Salad with BBQ Vinaigrette?

American salads 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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