Grilled Jalapeño & Cheddar Pork Links with Corn, Zucchini & Tomato Salad
May 29, 2025 • 0 comments
This time of year is all about easy, delicious, and satisfying dinners and this one hits the spot. Everything cooks on the grill, so you keep the heat out of the kitchen as temps rise.
If you have a home garden or shop the farmer’s market, you’ll likely find the ingredients for this recipe in abundance right now - zucchini, tomatoes, and sweet corn are all at their peak.
Let’s get cooking!
- Prep Time:
- Cook Time:
- Servings: 2
Ingredients
- (1 pack) Jalapeño & Cheddar Pork Smoked Links
- (2 medium) zucchini
- (1 pint) cherry tomatoes
- (2 ears) corn
- (1 tablespoon) cilantro, chopped
- (to taste) salt & pepper
- (1) lime, juiced
- (2 tablespoons) white wine vinegar
- (1/4 cup) olive oil
- (1 clove) garlic, minced
Directions
- Preheat the grill to medium-high heat. (No grill? A cast iron skillet works too.)
- Grill the Jalapeño & Cheddar Pork Links for about 5 minutes per side, or until they reach an internal temp of 165°F. Remove and let rest.
- Husk the corn and remove the silks. Place on the grill, turning every 3–5 minutes, until all sides are cooked and slightly charred—about 15 minutes total.
- Slice the zucchini lengthwise and grill until grill marks appear, about 3 minutes per side.
- Chop the zucchini into bite-sized pieces. Cut the corn off the cob and halve the cherry tomatoes. Toss everything into a large bowl.
- Make the dressing: Whisk together chopped cilantro, minced garlic, salt, pepper, lime juice, white wine vinegar, and olive oil.
- Pour the dressing over the veggies and toss to coat. Serve alongside the grilled sausage.
