Brats & Corn Salsa

Brats:
• 4 bratwursts (Italian or your preferred variety)
• 1 tbsp olive oil (for cooking)
• Buns or rolls, if serving as a sandwich (optional)

Corn Salsa:
• 2 ears fresh corn (or about 1½ cups kernels, fresh or frozen)
• 1 small red bell pepper, diced
• 1 small red onion (or shallot), finely diced
• 1 jalapeño (or to taste), seeded & minced
• 1–2 tomatoes, diced
• ½ cup fresh cilantro, chopped
• Juice of 1 lime
• Salt & pepper, to taste
• (Optional) A splash of olive oil

Instructions

1. Prepare Corn
• If using fresh corn: remove kernels from the cob.
• If desired, you can lightly char the corn (in a skillet or over a flame) to get some smoky flavor.
• Set aside to cool slightly.

2. Make Salsa
• In a mixing bowl, combine corn kernels, red bell pepper, red onion, jalapeño, tomatoes, cilantro.
• Squeeze lime juice over the mix.
• Season with salt, pepper, and optionally a drizzle of olive oil.
• Stir well and let rest while you cook the brats (this allows flavors to meld).

3. Cook Brats
• Heat olive oil in a skillet or grill over medium heat.
• Add bratwursts and cook, turning occasionally, until browned and cooked through (internal temp ~160 °F / 71 °C).
• This usually takes ~10–15 minutes depending on thickness.

4. Assemble & Serve
• If using buns: place cooked brat in a bun.
• Spoon generous portions of corn salsa over the top (or serve on the side).
• Garnish with extra cilantro or lime wedges if desired.