Ingredients
Ingredients
- Wooden skewers
- 1 tablespoon vegetable oil
- 2 lbs good-quality kielbasa or other smoked sausage, cut into bite-size pieces
- 1 poblano pepper, roasted, deveined, and seeded
- 1/4 cup banana
- canola oil for coating
- 1 garlic clove, minced
- 1 teaspoon lemon juice
- 1 teaspoon honey
- 1 cup mayonnaise
- 2 ears corn
- 1 cucumber, small dice
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 1/2 cup red bell peppers, minced
- 1/2 small red onion, minced
- 1/4 cup cilantro, minced
- 1/2 teaspoon sugar
Directions
Soak 8 to 10 wooden skewers in water for about 20 minutes. Preheat a grill to medium high and brush with oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until crisp, 3 to 4 minutes per side. Set aside. Coat banana in canola oil and grill for 2-3 minutes just to get a little color and deeper flavor. Set aside. Add poblano pepper, banana, garlic, lemon juice, and honey to a blender. Mix well. Add the ingredients from the blender to a bowl. Whisk in the mayonnaise. Set aside. To make the corn and cucumber relish, add the rest of the ingredients to a bowl and toss to combine. To serve, place grilled sausage skewers on a dish, with aioli, and corn cucumber relish.