Cajun Street Corn Chicken Skewers

For the Base:

• 8 Dietz & Watson Cajun Chicken Sausage links

For the Street Corn Topping:

• 4 ears fresh corn, husked
• 1 red bell pepper, diced
• 3 tablespoons mayonnaise
• 3 tablespoons sour cream
• 2 tablespoons fresh lime juice
• 1 teaspoon Cajun seasoning
• 3 scallions, thinly sliced
• ¼ cup fresh cilantro, chopped

For the Cheese:

• 1 cup shredded Mexican blend cheese or Monterey Jack
• ½ cup cotija cheese, crumbled

For the Fresh Finish:

• 1 jalapeño, diced
• ¼ teaspoon red chili flakes
• Extra lime wedges, for serving

To Serve With:

• Dietz & Watson Barrel Style Pickle Chips

Instructions

1. Preheat the Grill Preheat your grill to medium-high heat (about 375-400°F). Clean and oil the grates to prevent sticking.
2. Grill the Corn Place the husked corn directly on the grill grates. Cook, turning occasionally with tongs, until the corn is charred and slightly blackened on all sides, about 8-10 minutes total. The kernels should have nice char marks and smell smoky and sweet. Remove from the grill and set aside to cool slightly.
3. Skewer the Sausages While the corn cools, prepare the sausage skewers. Take 2 sausage links and run 2 parallel skewers through them lengthwise, spacing the skewers about 1 inch apart. The skewers should go through both links to hold them together as one unit. Repeat with the remaining sausages to create 4 skewer sets (2 links per set). This double-skewer method keeps them secure and makes flipping easy!
4. Grill the Sausage Skewers Place the skewered sausages on the grill. Cook until hot throughout and golden brown with nice grill marks, turning once halfway through, about 6-8 minutes total. Since the sausages are fully cooked, you're just heating them through and adding char.
5. Make the Street Corn Mixture While the sausages grill, cut the corn kernels off the cobs into a large bowl. Add the diced red bell pepper, mayonnaise, sour cream, fresh lime juice, Cajun seasoning, thinly sliced scallions, and chopped fresh cilantro. Stir everything together until well combined. The mixture should be creamy, slightly spicy, and loaded with charred corn and vegetables. Taste and adjust seasoning if needed.
6. Melt the Cheese on the Skewers When the sausage skewers are browned and hot, sprinkle the shredded Mexican blend or Monterey Jack cheese generously over the top of each skewer while they're still on the grill. Close the grill lid and let the cheese melt for 1-2 minutes until it's gooey and bubbly. Don't walk away or it might burn!
7. Assemble the Skewers Carefully transfer the cheese-topped sausage skewers to a large serving platter. Spoon the street corn mixture generously over the top of each skewer, covering the melted cheese and sausages. Be generous! You want plenty of that creamy, charred corn topping.
8. Add Fresh Finishes and Serve Sprinkle the crumbled cotija cheese evenly over everything. Top with the diced fresh jalapeño and red chili flakes for heat and color. Squeeze fresh lime wedges over the top for brightness. Slice between each sausage link to separate them into individual pieces for easy serving. Serve immediately with Dietz & Watson Barrel Style Pickle Chips on the side for tangy crunch!