Cinco de Mayo Sausage & Salsa

Cook the rice:
Cook the rice per the label instructions or preferred cooking methods. (Optional: Add a squeeze of half of a lime to your rice before cooking along with a pinch or two of cilantro.)

Prepare the Salsa:

1. Place corn in the microwave for 5 mins with the husk still on. Remove when done and set aside. (Handle with care because it will be hot.)
2. Wash the peppers, cut off their tops, and remove the seeds and membranes. Dice into small pieces and place in a mixing bowl.
3. Chop Sweet Vidalia Onions and Garlic and place into the mixing bowl
4. Chop Parsley and place into the mixing bowl
5. Season with spices and half of a lime, mixing the ingredients together. Season to preferred levels of taste.
6. Place in fridge for now

Grill the Corn:

1. Remove the husks from the corn after it has cooled down enough and place on the grill.
2. Char the corn to your desired level.
3. After it has cooled down or if you have the proper tools to handle the corn while it is still warm, slice off the corn and place aside in a separate bowl to cool down.
4. After it has cooled, place it in the mixing bowl with the rest of the salsa ingredients.

Grill the Corn:
Grill the sausage to your desired temperature ensuring it is fully cooked but not overcooked. Once it is done, slice the sausage into bite size chunks.