Brats with Grilled Corn Relish

Brats are summer staple here and there are so many varieties now. I tend to buy the links that are 6 to a pack and just need to be heated through because they make for a nice quick meal. When I saw this recipe created by the Taste of Home Test Kitchen, I knew that I had to make some of that grilled corn relish.

Unfortunately, grilling weather arrived and there wasn't any decent corn to be found, so I had to improvise and use frozen, which I defrosted. I am not a fan of jarred roasted sweet peppers. I bought a small red pepper and diced it about the same size as the corn. I couldn't locate my grilling basket, so I had to do the corn and pepper mixture in a disposable 8x8 pan.

I didn't get quite the char I was looking for on it that way, but I was fine with that, this time. Instead of green onions, I used dried chives. For us, these must be served on a New England style roll that's been slathered with butter and then grilled to the perfect golden brown.

Even with all my shortcuts, these were delicious. I can't wait to make them with in season produce as the recipe was written. Be sure to go and check out the rest of the recipes being shared this week by clicking the links at the bottom of the post!

*Disclosure- These pics are without the final toss with the vinaigrette because I knew it would make photographing them difficult for me and I wanted to eat while it was still warm. After I was done with photos, I drizzled it over the top.

Bratwurst with Grilled Corn Relish

Author: Jolene's Recipe Journal

Ingredients:

6 tablespoons Dijon mustard
6 tablespoons balsamic vinaigrette -- divided
1 package Johnsonville Smoked brats
Small bag frozen corn, defrosted
1 small red bell pepper, diced
1t dried chives
6 New England Style Rolls
1T softened butter

Instructions:

Combine mustard and 5 tablespoons vinaigrette. Heat grill to medium.
Lightly butter both sides of rolls and grill them on a piece of foil until golden brown, set aside.
Combine corn & red bell pepper jn a disposable pan or grilling basket with small holes.
Add brats to the grill. Turn and baste brats with mustard vinaigrette mixture, add some of mixture to vegetables and stir occasionally.
Cook for 10-15 minutes, or until vegetables are the desired consistency and the brats are heated through.
To serve- Stir reserved vinaigrette and chives into corn & peppers. Serve brats on rolls with corn relish. Yield: 6 servings.

Adapted from: "http://www.tasteofhome.com/recipes/bratwurst-with-grilled-corn-relish"

brats, corn, grilled

Main dishes, vegetables,

American

Created using The Recipes Generator

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