Prep Time: 25 minutes, plus cooling time
Cook Time: 25 minutes
Total Time: 50 minutes
Serves 4

Ingredients

• 4 D’Italiano® Brizzolio Sausage Rolls
• 4 Chorizo Sausages
• 1/2 Cup Sour cream, or plain Greek Yogurt
• 1 Tbsp. Pickled jalapeno, chopped
• 1 Lime, zest, and juice, divided
• 1 Cob of Corn, kernels removed from cob
• 1/2 Cup Cherry tomato, washed and quartered
• ¼ small red onion, small dice
• 1 avocado, pitted and cut into small dice
• 2 Tbsp. fresh cilantro leaves, wash, dried and chopped
• 5 Tbsp. Olive Oil
• Salt and pepper

Directions

1. For Lime Jalapeno Crema- In a small bowl, combine sour cream, zest of a whole lime, juice of half the lime, jalapeno. Set aside in the fridge.
   2. For Salsa- In a small skillet, on medium-high heat, roast the corn kernels until browned. Season with salt and pepper. Set aside to cool to room temperature.
   3. In a medium bowl, combine cooled corn, tomato, red onion, avocado remaining juice of the lime, olive oil, and salt and pepper to taste.  Toss to combine and set aside
   4. On a pre-heated medium grill, cook chorizo sausage, turning to brown, for approx. 12- 15 minutes, until internal temperature reaches 160F. Once cooked, make diagonal cuts halfway down, along the length of the sausage to make eating the loaded sausage easier.    If desired, toast buns on the upper rack of BBQ.
   5. Assembly- Place cooked chorizo in the bun, spoon 2-3 Tbsp. corn salsa over, and drizzle with Lime Jalapeno Crema.