Back
Grilled Corn and Pasilla Pepper Salad
4.8 from 15 votes

Grilled Corn and Pasilla Pepper Salad

Enjoy something delicious and satisfying with this easy-to-make recipe.

Course: Salad, Others
Cuisine: Vegetarian

Ingredients

  • 6 corn cobs of fresh
  • 1 pasilla pepper
  • 1 bell pepper orange or red
  • 5 ounces cotija cheese or feta cheese
  • ¼ cup butter
  • 1 teaspoon cumin
  • 2 lime juiced
  • ½ teaspoon kosher salt

Instructions

    Cup of Yum
  1. Prepare grill to medium high heat. Soak corn cobs in water for 30 minutes. Remove and shuck corn cobs and remove silks. Roast corn cobs and peppers on grill for 3-5 minutes, turning frequently. Remove corn from grill. Continue to roast peppers until skin is charred. Remove from grill and let sit for 5 minutes.
  2. Rub charred skin off of peppers and cut into thin slices. Cut kernals from cobs. Place corn and peppers in a large bowl.
  3. In a small bowl, melt butter in the microwave or melt in a small pan on stove. Add cumin to butter, mix and add to bowl of corn and peppers. Squeeze fresh lime juice over mixture, toss and season with salt. Top with chunks of queso and serve warm or at room temperature.

Nutrition Information

Serving 8g

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories

% Daily Value*

Serving 8g

* Percent Daily Values are based on a 2,000 calorie diet.