Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until the kernels are tender, 25 to 30 minutes, turning three or four times. Remove from the grill and allow to cool slightly. When cool enough to handle, carefully pull back the husks and remove the silk. With a sharp knife, cut the kernels from the cobs. Add the kernels to the sausage mixture.
Be the first to write a review.