Camping Series - Charred Corn & Chilli Salad with Coal Roasted Spuds

by Olivia McCrimmon January 21, 2021 2 min read

Camping Series - Charred Corn & Chilli Salad with Coal Roasted Spuds

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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


  1. Wrap potatoes in foil and place directly onto the coals.
  2. Brush some olive oil onto the corn cobs and place on grill on top of coals. Grill until nicely charred and tender.
  3. Once the corn has cooled, remove corn from the husk and place into bowl.
  4. Mix through red onion, chilli and coriander.
  5. Squeeze the juice of one lime, drizzle over olive oil and season with salt and pepper.
  6. Combine butter with herbs and garlic and season.
  7. 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.