Grilled Sausage and Roasted Banana Poblano Aioli

Chef Adrianne Calvo is making a delicious game day treat and pairing it with a homemade corn and cucumber relish.


  • 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


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.

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