Grilled Bratwurst with Street-corn Salad
Grilled Bratwurst with Street-corn Salad
Savory bratwurst nestled in a soft, chewy Pretzilla Sausage Buns, topped with crispy, spicy street corn salad and
creamy queso fresco – it’s a food festival in a bun!
Slicing the buns top-loader style helps keep the toppings in place and will be your new go-to sandwich hack.
Fresh corn is our favorite for this salad, but fresh frozen, thawed, works quite well. The salad can be made up
to a day ahead. If you prefer your heat level on the mild side, use the lower range of serrano in the recipe and
omit the serrano pepper garnish. Also delicious with plant based brats or other veggie dogs!
1. Heat oil in a large nonstick skillet over medium high heat. Add corn and sauté 2 minutes or until heated
through and just beginning to brown in places, but still crisp. Remove from heat; stir in serrano pepper and
salt. Let cool 10 minutes.
2. In a large bowl combine mayonnaise, lime juice and pepper. Add cooled corn mixture and stir to
combine. Stir in bell pepper and cilantro. Use or store chilled up to 1 day ahead.
3. Cook bratwurst according to package directions; keep warm. Heat Sausage Buns according to package
directions; cool until easy to handle. Using a serrated knife, slice into the top of each roll, being careful to not
cut through the bottom. Line each bun with 1 lettuce leaf, top with 1 bratwurst, and 2 tablespoons corn salad,
1 tablespoon cheese, and optional garnishes as desired. Serve with remaining corn salad on the side.
Similar
Recipes
