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Brats with Grilled Corn Relish

Brats are summer staple here and there are so many varieties now.   I tend to buy the links that are 6 to a pack and just need to be heated through because they make for a nice quick meal.   When I saw this recipe created by the Taste of Home Test Kitchen, I knew that I had to make some of that grilled corn relish.

Unfortunately, grilling weather arrived and there wasn't any decent corn to be found, so I had to improvise and use frozen, which I defrosted.  I am not a fan of jarred roasted sweet peppers.  I bought a small red pepper and diced it about the same size as the corn.   I couldn't locate my grilling basket, so I had to do the corn and pepper mixture in a disposable 8x8 pan.

I didn't get quite the char I was looking for on it that way, but I was fine with that, this time.  Instead of green onions, I used dried chives.  For us, these must be served on a New England style roll that's been slathered with butter and then grilled to the perfect golden brown. 

Even with all my shortcuts, these were delicious.  I can't wait to make them with in season produce as the recipe was written.  Be sure to go and check out the rest of the recipes being shared this week by clicking the links at the bottom of the post!

*Disclosure- These pics are without the final toss with the vinaigrette because I knew it would make photographing them difficult for me and I wanted to eat while it was still warm.  After I was done with photos, I drizzled it over the top.

Bratwurst with Grilled Corn Relish

Bratwurst with Grilled Corn Relish


  • 6 tablespoons Dijon mustard
  • 6 tablespoons balsamic vinaigrette -- divided
  • 1 package Johnsonville Smoked brats
  • Small bag frozen corn, defrosted
  • 1 small red bell pepper, diced
  • 1t dried chives
  • 6 New England Style Rolls
  • 1T softened butter


  1. Combine mustard and 5 tablespoons vinaigrette. Heat grill to medium.
  2. Lightly butter both sides of rolls and grill them on a piece of foil until golden brown, set aside.
  3. Combine corn & red bell pepper jn a disposable pan or grilling basket with small holes.
  4. Add brats to the grill. Turn and baste brats with mustard vinaigrette mixture, add some of mixture to vegetables and stir occasionally.
  5. Cook for 10-15 minutes, or until vegetables are the desired consistency and the brats are heated through.
  6. To serve- Stir reserved vinaigrette and chives into corn & peppers. Serve brats on rolls with corn relish. Yield: 6 servings.
Adapted from:  ""
brats, corn, grilled
Main dishes, vegetables,
Created using The Recipes Generator

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I can just imagine this relish made with tender, juicy, sweet corn when it is in season. YUM
Jan said…
Grilled corn relish? YUMMO! This could be eaten all summer long!
Jolene said…
I put it on my calendar to remind myself to make it again in August, seems so far away!
Jolene said…
It was even great leftover cold!
Camilla M. Mann said…
Oh, my goodness that relish sounds fantastic. I can't wait to get my hands on some fresh corn.
I could see turning that corn relish into the beginnings of a summer corn salad.
Caroline said…
Love the simple flavors.
Sue Lau said…
Soon the fresh corn will be in and this will be wonderful!
Jolene said…
Not til August for local stuff, but hopefully grocery store choices will be better before that!
Jolene said…
I agree! maybe some red onion, some grilled chicken. I think it would be good on burgers too!
Jolene said…
Once it heats up, the easier the better :)
Jolene said…
Can't wait! Been a long rainy spring here in New England.
Chris said…
I LOVE brats. I could eat them every day. They're so tasty and have so many flavors.

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