Description
A smoky, sweet salad made with grilled corn, pasilla peppers, fresh lime juice, and herbs. Perfect for summer meals.
Ingredients
4 ears of fresh corn (husked)
3 dried pasilla peppers
1 tablespoon olive oil
Juice of 1 lime
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon cumin (optional)
1/2 red onion, finely chopped
1/4 cup chopped cilantro
1 avocado (optional)
Instructions
1. Remove seeds from pasilla peppers and toast in a dry skillet.
2. Soak toasted peppers in hot water for 15 minutes, then slice.
3. Grill husked corn over medium-high heat until charred.
4. Cut kernels from cob and combine with pasilla strips, onion, and cilantro.
5. Drizzle with olive oil, lime juice, and season. Toss well.
6. Add avocado gently if using. Let salad rest 5–10 minutes before serving.
Notes
Use poblano or pasilla bajio as a substitute if needed.
Pairs great with black beans, tacos, or grilled flatbread.
Salad holds well for 24 hours in fridge if avocado is added just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilled
- Cuisine: Plant-Based Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: grilled corn and pasilla pepper salad, pasilla pepper, smoky salad, plant-based salad