Mexican Street Corn Turkey Sausage
Ingredients
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1 package (12 oz.) of GATC Smokey & Sweet Chili Turkey Sausage
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1 package of frozen roasted corn, precooked
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1⁄4 cup of fresh cilantro
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juice of 1 lime
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1 red bell pepper
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1⁄4 cup of cotija cheese
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jalapeno for garnish
For the sauce:
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2 avocados
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zest and juice of 1 1⁄2 limes
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1 jalapeno, seeded
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1 cup of Greek Yogurt
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1 clove of garlic
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1⁄4 cup of buttermilk
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salt and pepper to taste
Directions
- Start by making the Crema. Cut the avocados in half and remove the pit. Cut jalapeno, remove seeds, and dice. Zest and juice your limes , then put everything into a food processor (including greek yogurt, buttermilk and garlic gloce) and blend until smooth. Refrigerate until ready to use.
- Make sure to soak your corn, with husks intact, for about 25 minutes before grilling.
- Preheat your grill to 425 degrees F.
- Put your red bell pepper on the grill. Cook for about 15 minutes until the bell pepper is charred.
- Once your bell pepper is cooled, put into a plastic baggie and remove most of the char. Remove seeds and dice.
- In a medium-sized bowl, combine your; corn, roasted red pepper, cilantro and lime juice. Stir and set aside until you're ready to assemble your turkey dog!
- With your grill still being hot from grilling your vegetables, begin cooking your GATC Smokey & Sweet turkey sausages. Cook for about 10-12 minutes or until internal temperature reaches 165 degrees F. About 5-6 minutes per side.
- Toast buns if you’d like, and top with your fresh corn salsa, homemade crema, and garnish with a sprinkle of cotija cheese and a jalapeno slice.