6 frozen corn cobs (525g)
1 tablespoon olive oil
1 tablespoon taco seasoning
500g thick beef sausages
½ small iceberg lettuce (380g), trimmed, coarsely chopped
250g punnet cherry tomatoes, halved
1 large avocado, cut into 2cm pieces
1/3 cup bottled Greek salad dressing
Cook corn according to microwave directions on the packet until tender. Transfer to a large bowl. Add oil and half the seasoning. Toss to coat.
Heat an oiled, large barbecue grill plate over a medium to high heat. Add corn. Cook, turning occasionally, for about 5 to 6 minutes, or until charred. Remove.
Add sausages to same, hot grill plate. Cook, turning occasionally, for about 10 to 12 minutes, or until cooked through. Remove. Drain on absorbent kitchen paper. Cut diagonally into thick slices.
Using a sharp knife, cut corn kernels from cobs.
Place lettuce, tomatoes and corn in a large serving bowl. Top with sausages and avocado. Combine dressing with remaining seasoning in a jug. Whisk well. Drizzle over salad to serve.
TIP! You can replace frozen corn with fresh, if preferred. Any flavoured dressing can be used, try honey mustard dressing for a tasty change.