Grilled Corn and Pasilla Pepper Salad

8 40 176
Ingredients Minutes Calories
Prep Cook Servings
35 min 5 min 8
Grilled Corn and Pasilla Pepper Salad
Health Highlights


6 medium ear Sweet yellow corn
1 pepper Ancho, poblano, pepper (or chilaca chili pepper/fresh pasilla chile)
1 medium pepper(s) Red bell pepper (or orange)
142 gm Cotija cheese, Cacique (or feta cheese)
1/4 cup Butter, vegan (or regular butter)
1 tsp Cumin
2 whole lime(s) Lime juice (fresh)
1/2 tsp Sea Salt


  1. Soak corn cobs in water for 30 minutes. Prepare grill to medium high heat. Shuck corn cobs and remove silks. Roast corn cobs and both peppers on grill, turning frequently. Remove corn from grill after 3 -5  minutes.
  2. Continue to roast peppers until skin is charred. Remove from grill and let sit for 5 minutes.
  3. Rub/peel charred skin off of peppers and cut flesh into thin slices. Cut kernals from cobs. Place corn and peppers in a large bowl.
  4. Melt butter in a small pan on the stove (or in a small bowl in the microwave). 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.


Be sure to keep the grilling time of the corn to a al dente. 

The longer they’re on the fire the more the starches in the cobs caramelize, creating a sticky mess without much flavor.

 Try this in half of an avocado, as a topping for grilled fish, have it with scrambled eggs, or add in black beans for a vegetarian main. 

Nutrition Facts

Per Portion

Calories 176
Calories from fat 96
Calories from saturated fat 64
Total Fat 10.6 g
Saturated Fat 7.1 g
Trans Fat 0
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.3 g
Cholesterol 15.8 mg
Sodium 436 mg
Potassium 248 mg
Total Carbohydrate 14.3 g
Dietary Fiber 1.6 g
Sugars 5.0 g
Protein 6.6 g

Dietary servings

Per Portion

Milk Alternative 0.4
Vegetables 1.1

Energy sources