Our Charred Corn & Chilli Salad is a quick recipe, that’s perfectly balanced in flavour - sweet, spicy, salty and tangy. It’s a summer inspired side that pairs well with any meat that’s cooked over an open fire. Grilling the corn over the hot coals, ensures a nice and smokey flavour that infuses the entire salad.
Nothing screams camping like cooking foil wrapped spuds directly onto hot coals. We’ve taken this classic up a notch by topping them with a herb and garlic infused butter which also tastes great on top of steak.
Serves 2-4 as a side
Charred Corn & Chilli Salad
- 3 Corn
- 2 Chillies, finely sliced
- 1/2 Red Onion, thinly sliced
- Coriander, roughly chopped
- Juice 1 lime
- Olive Oil
- Salt & Pepper
Coal Roasted Spuds
- 1kg Potatoes, preferably small or cut in half
- 100g Butter, room temperature
- Handful Parsley, Rosemary, roughly chopped
- 1 Garlic Clove, finely chopped
- Salt & Pepper
Method
- Wrap potatoes in foil and place directly onto the coals.
- Brush some olive oil onto the corn cobs and place on grill on top of coals. Grill until nicely charred and tender.
- Once the corn has cooled, remove corn from the husk and place into bowl.
- Mix through red onion, chilli and coriander.
- Squeeze the juice of one lime, drizzle over olive oil and season with salt and pepper.
- Combine butter with herbs and garlic and season.
- Once the potatoes are cooked through, remove the foil and dollop over butter.
*Note - It's easy to burn the spuds as they'll cook quickly from the hot coals, so keep checking on them. When they're cooked they'll feel much lighter.
