Smoked Sausage and Pecan Wood Grilled Corn Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A vibrant salad combining smoky grilled corn, spicy sausage, and toasted pecans with a zesty lime dressing. This american-inspired salads ready in about 35 minutes pairs smoked sausage links, ears fresh corn on the cob, pecans 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.

Ingredients

• 1 lb smoked sausage links
• 4 ears fresh corn on the cob
• 1/2 cup pecans
• 1 medium red bell pepper
• 1 small red onion
• 1/4 cup chopped fresh cilantro
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat a grill or grill pan to medium-high heat. Grill 4 ears of fresh corn, turning occasionally for about 10 minutes until charred and tender. Remove and let cool, then cut kernels off the cob.
2. Step 2: Slice 1 lb smoked sausage links into 1/2-inch thick rounds. Grill the sausage pieces for 5 minutes until heated through and edges are slightly crispy.
3. Step 3: Toast 1/2 cup pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and slightly browned. Remove from heat.
4. Step 4: Finely dice 1 medium red bell pepper and 1 small red onion. In a large bowl, combine the grilled corn kernels, grilled sausage slices, toasted pecans, diced red bell pepper, and red onion. Add 1/4 cup chopped fresh cilantro.
5. Step 5: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tbsp honey, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified. Pour the dressing over the salad and toss gently to combine. Serve at room temperature or chilled.