Liquid error (recipe-products line 9): comparison of String with 0 failed
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
2 Chillies, finely sliced
1/2 Red Onion, thinly sliced
Coriander, roughly chopped
Juice 1 lime
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
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.
The perfect mid week dinner where you can set and forget! The combination of salty miso and aromatic harissa is so well-balanced and infuses a lot of flavour with very little effort. If you have time to marinate overnight that would be ideal, but 1 hour is delicious too.