What are pasilla peppers and how spicy are they?

Pasilla peppers are dried chilaca chiles with a deep, earthy flavor and mild heat. They’re less spicy than jalapeños and bring rich complexity to dishes like this pasilla pepper sauce .

Can you grill corn without boiling it first?

Absolutely. In fact, grilling raw husked corn over direct heat brings out a natural sweetness and gives the kernels a beautiful char. There's no need to boil beforehand.

What pairs well with pasilla peppers in salads?

Pasilla peppers pair beautifully with grilled corn, avocado, lime, red onions, and cilantro. For even more flavor, combine them with grains like quinoa or drizzle with tahini-lime dressing.

How do you make a grilled corn salad more flavorful?

Use toasted and rehydrated pasilla peppers, a squeeze of lime, and quality olive oil. Let the salad rest for 5–10 minutes before serving to enhance the flavors.

Grilled Corn and Pasilla Pepper Salad in 5 Easy Steps

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Grilled corn and pasilla pepper salad served outdoors — Smoky corn and pasilla pepper salad, perfect for summer

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There’s something magical about the flavor of grilled corn and pasilla pepper salad. It’s smoky, slightly sweet, and surprisingly versatile, making it a standout at summer gatherings or weekday meals. In this article, we’re diving into how pasilla peppers bring bold character to fresh corn and how to elevate your salad game without fuss. Whether you’re already a fan of chiles or discovering the earthy charm of pasilla for the first time, you’re in for a flavor-packed ride. We’ll explore the backstory, variations, nutritional value, and tips for building the perfect smoky salad.

The Story & Intro – Grilled Corn and Pasilla Pepper Salad

A Summer Memory That Sparked a Flavor Revelation

A few summers ago, I was at a backyard BBQ in Northeast Portland. My friend Maya had just picked up fresh corn and dried pasilla peppers from the local market. No recipe, just inspiration. I threw the corn on the grill until it blistered beautifully, then lightly toasted rehydrated pasilla peppers. With a squeeze of lime, olive oil, and a handful of chopped cilantro, a bold new salad was born.

That mix of smoky pasilla and sweet grilled corn turned heads. What started as a spur-of-the-moment idea became my go-to dish. The grilled corn and pasilla pepper salad wasn’t just delicious—it felt like something passed down, like it belonged on every summer table.

Why Pasilla Peppers Make This Salad Stand Out

Pasilla peppers are the unsung heroes of Mexican-inspired cooking. Unlike spicy chiles, these have a rich, earthy depth—smoky, a touch raisiny, with subtle heat. They’re ideal for layering flavor without overwhelming the dish. If you’ve worked with them in classics like pasilla pepper sauce or carrot and pasilla soup, you already know how versatile they are.

In this salad, they bring balance. The smoky edge of pasilla plays beautifully against the sweet charred kernels of corn. Every bite carries warmth and brightness. Whether you’re new to this chile or it’s a pantry staple, this salad is a perfect way to let pasilla shine.

Flavor & Function – Grilled Corn and Pasilla Pepper Salad Made Easy

Essential Ingredients for a Smoky, Plant-Based Powerhouse

This grilled corn and pasilla pepper salad is a celebration of simple ingredients. Each element plays a key role—nothing is filler. Here’s what you’ll need for 4 servings:

Ingredients for grilled corn and pasilla pepper salad — Simple ingredients with big flavor

4 ears of fresh corn (husked)
3 dried pasilla peppers
1 tablespoon extra virgin olive oil
Juice of 1 lime
1/4 teaspoon sea salt
1/4 teaspoon cracked black pepper
1/2 teaspoon cumin (optional)
1/2 red onion, finely chopped
1/4 cup chopped cilantro
1 small avocado (optional, diced)

Tip: If you’re new to working with pasilla, check out our breakdown of what makes this chile so unique.

Step-by-Step Instructions for Building the Perfect Salad

You don’t need a culinary degree—just a grill, a few pantry staples, and a good appetite. Follow this step-by-step guide for a foolproof salad that delivers on flavor and presentation:

Prep the Pasilla Peppers
- Remove stems and seeds from the dried pasilla peppers.
- Toast them in a dry skillet over medium heat for about 30 seconds per side until fragrant (don’t burn them).
- Place in a bowl and pour hot water over to cover. Soak for 15 minutes, then drain and slice into strips.
Grill the Corn
- Heat your grill to medium-high.
- Place husked corn directly on the grates and turn every 2–3 minutes until charred on all sides (about 10 minutes total).
- Once cool, cut the kernels off the cob into a large mixing bowl.
Build the Salad Base
- Add the sliced pasilla strips, chopped red onion, and cilantro to the grilled corn.
- Drizzle with olive oil and lime juice.
- Add sea salt, black pepper, and cumin (if using). Toss to combine.
Add Avocado (Optional)
- Gently fold in diced avocado just before serving to avoid mushiness.
Serve & Enjoy
- Allow the salad to rest for 5 minutes so the flavors can come together.
- Serve warm or at room temperature for best taste.

Corn grilling over open flame — Corn on the grill brings out natural sweetness

This dish works as a stunning side or light main. For more inspiration on incorporating dried chiles like pasilla, you’ll love our post on dried ancho and pasilla pepper recipes.

Nutrition & Pairings – Why This Salad Works Hard for Your Health

A Nutritional Boost That Doesn’t Compromise Flavor

This grilled corn and pasilla pepper salad delivers more than flavor—it’s a plant-powered nutritional win. Grilled corn adds natural sweetness and fiber, while pasilla peppers bring antioxidants and subtle heat. The pairing supports digestion, immunity, and satiety, all without relying on processed ingredients or added sugars.

Let’s break down the core benefits:

Ingredient	Key Nutrients	Health Benefits
Grilled Corn	Fiber, B Vitamins, Antioxidants	Supports digestion, sustained energy
Pasilla Peppers	Vitamin A, Capsaicin, Iron	Boosts metabolism, reduces inflammation
Lime Juice	Vitamin C, Flavonoids	Strengthens immune response
Avocado (optional)	Healthy fats, Potassium	Improves heart and brain function

For a deeper dive into pasilla pepper’s nutrient profile and flavor complexity, this external guide by Specialty Produce is packed with helpful facts.

How to Serve and Pair This Salad Like a Pro

This dish is versatile enough to hold its own or complement almost any summer spread. Here’s how I love to serve it:

Taco Night: Serve alongside tempeh or black bean tacos. The smoky sweet corn balances hearty fillings beautifully.
Picnic Style: Pack it cold with a squeeze of fresh lime. It holds up well without wilting.
Soup & Salad Combo: Pair it with our warm carrot and pasilla pepper soup for a layered pasilla-powered meal.

Bonus idea: layer this salad on top of grilled flatbread, then drizzle with pasilla pepper sauce and you’ve got a smoky, satisfying lunch.

Customization & Tips – Making Grilled Corn and Pasilla Pepper Salad Your Own

Easy Ways to Customize Without Losing the Soul of the Dish

This salad’s flexibility is one of its best features. Whether you’re dealing with pantry limits or looking to match a particular meal theme, here are some quick customizations that still honor the heart of the dish:

Add protein: Toss in grilled tofu cubes or chickpeas for a more filling main.
Swap peppers: If pasilla isn’t available, substitute with poblano or pasilla bajio chili pepper, which offers similar depth with a touch of sweetness.
Go spicy: Add a pinch of cayenne or a diced serrano for those who like heat.
Add crunch: Top with toasted pepitas or crushed tortilla chips for texture.
Make it creamy: Stir in a spoonful of dairy-free yogurt or tahini-based dressing for richness.

What remains constant is the backbone: smoky grilled corn and the complexity of pasilla, a flavor duo you’ll find featured across our chile-forward recipes.

Chef Tips for a Salad That Pops Every Time

Getting this salad right isn’t hard, but a few simple habits make a huge difference:

Don’t skip the soak: Rehydrating pasilla peppers is key to unlocking their rich, earthy aroma. Toasting before soaking adds even more depth.
Grill with intention: Keep a close eye on the corn and rotate often. You want a balance of char and sweetness.
Rest before serving: Give the salad 5–10 minutes to sit before plating. This allows flavors to marry and intensify naturally.
Cilantro matters: Use it fresh, and add it just before serving for that unmistakable herbal brightness.

These tips ensure your grilled corn and pasilla pepper salad isn’t just good—it’s unforgettable.

FAQs about Grilled Corn and Pasilla Pepper Salad

What are pasilla peppers and how spicy are they?
Pasilla peppers are dried chilaca chiles with a deep, earthy flavor and mild heat. They’re less spicy than jalapeños and bring rich complexity to dishes like this pasilla pepper sauce.
Can you grill corn without boiling it first?
Absolutely. In fact, grilling raw husked corn over direct heat brings out a natural sweetness and gives the kernels a beautiful char. There’s no need to boil beforehand.
What pairs well with pasilla peppers in salads?
Pasilla peppers pair beautifully with grilled corn, avocado, lime, red onions, and cilantro. For even more flavor, combine them with grains like quinoa or drizzle with tahini-lime dressing.
How do you make a grilled corn salad more flavorful?
Use toasted and rehydrated pasilla peppers, a squeeze of lime, and quality olive oil. Let the salad rest for 5–10 minutes before serving to enhance the flavors.

Conclusion

This grilled corn and pasilla pepper salad is more than a side—it’s a star in its own right. With just a handful of ingredients, it delivers bold flavor, clean nutrition, and endless adaptability. Whether you’re firing up the grill or throwing together a weeknight dinner, this salad brings the kind of smoky-sweet magic that keeps people coming back for more.

Grilled Corn and Pasilla Pepper Salad Recipe You’ll Make All Summer