• 2 avocados

• zest and juice of 1 1⁄2 limes

• 1 jalapeno, seeded

• 1 cup of Greek Yogurt

• 1 clove of garlic

• 1⁄4 cup of buttermilk

• salt and pepper to taste

Directions

1. 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.
2. Make sure to soak your corn, with husks intact, for about 25 minutes before grilling.
3. Preheat your grill to 425 degrees F.
4. Put your red bell pepper on the grill. Cook for about 15 minutes until the bell pepper is charred.
5. Once your bell pepper is cooled, put into a plastic baggie and remove most of the char. Remove seeds and dice.
6. 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!
7. 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.
8. 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.