• Prep time: 10 minutes
• Cook time: 20 minutes
• Yield: Serves 4
• Coriander sprigs, to serve
• 1/3 cup whole egg mayonnaise
• 4 long wholegrain bread rolls, split
• 4 good quality thick beef sausages
• 2 baby cos lettuce, leaves separated
• 200g baby tomato medley, quartered
• 4 corn cobs, husks removed, trimmed
• 1 tbsp pickled jalapeno, finely chopped
• zest and juice of 1 lime and extra wedges, to serve
- Lightly spray a char-grill pan or barbecue with oil. Heat over medium heat and cook sausages for 10-12 minutes, turning regularly, or until cooked through. Set aside on a plate loosely covered with foil. In same pan cook corn for 5-6 minutes, turning regularly, or until lightly charred. Season. Cut corn into smaller cobs.
- Meanwhile, place tomatoes in a medium bowl with half the lime juice. Season. In a small bowl place mayonnaise, jalapeno, lime zest and remaining lime juice. Season and stir to combine.
- To serve, spread rolls with mayonnaise. Top with half the baby cos and tomatoes. Garnish with coriander. Serve with corn cobs, remaining baby cos and tomatoes.
• Swap thick beef sausages for good-quality thin beef sausages, if desired.
• Sausages also can be sliced up and served tossed through tomato and corn salad.
• Omit jalapeno from mayonnaise for a child friendly meal.
This great family recipe is thanks to Australian Beef at https://www.australianbeef.com.au/recipes/jalapeno-hot-dogs-with-corn-cobs/