Soak husked cobs of corn in water for at least 30 minutes. Preheat barbecue to medium-high. Brush cobs with a little olive oil. Grill corn, turning regularly, until lightly charred and soft, about 12 minutes. Remove from grill and let cool.
Meanwhile, brush pepper halves with olive oil. Grill skin-side down until skin blisters and flesh softens, approximately six minutes. Turn over and cook six minutes more. Remove from grill, place in a small bowl and tightly cover with plastic wrap for five minutes.
Peel off and discard loose skin, and finely dice peppers. Slice corn kernels from cobs into a medium-sized bowl and toss with the peppers, jalapeño, garlic, lime juice, onion, cilantro and cumin. Season with salt and pepper. Set aside.
Score sausages with a knife in a few places; grill whole for approximately 15 minutes, turning until cooked through. Slice each sausage or serve it whole alongside corn salad. Serve with grill-toasted baguette slices,
if desired.
Recipe Notes
Per serving: 353 calories, 30 g protein, 16 g fat (3 g saturated fat), 23 g carbohydrates, 2 g fibre, 87 mg cholesterol, 613 mg sodium