Serves: 4
Total Calories: 306

3 ears fresh sweet corn, in their husks

3 tablespoons extra-virgin olive oil
1/3 pound Andouille sausage, cut crosswise into 1/8-inch slices
1/2 cup finely chopped yellow onion
3/4 cup finely chopped red or yellow bell pepper
2 teaspoons minced garlic

3/4 cup seeded, finely chopped ripe tomato
1/4 cup white wine vinegar
1/4 cup chicken broth, hot
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup loosely packed fresh basil leaves, cut into ribbons

1 1/2 cups , tightly packed arugula, leaves

Soak the corn in cold water for 30 minutes or more. If necessary, use a weight to keep the ears submerged. Drain.

In a medium sauté pan over medium heat, warm the olive oil. Add the sausage and cook for 5 minutes, turning occasionally. Add the onion, bell pepper, and garlic, and cook, stirring occasionally, until the pepper is tender, 7 to 8 minutes. Remove from the heat and set aside.

Grill the corn over Direct Medium heat for 20 to 25 minutes, turning three or four times during grilling time. Remove from the grill and allow to cool slightly. When cool enough to handle, carefully pull back the husks and remove the silk. With a sharp knife, cut the kernels from the cobs. Add the kernels to the sausage mixture.

Just before serving, add the tomatoes, vinegar, chicken broth, salt, pepper, and basil to the andouille mixture. Stir gently to mix.

Arrange the arugula on a platter, spoon the warm salad on top, and serve immediately.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 306
Calories from Fat: 219

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