Shishito Corn Salad

Why You’ll Love This Recipe

This Shishito Corn Salad is the ultimate summer dish, showcasing the sweetness of corn paired with the smoky, slightly spicy flavor of shishito peppers. The peppers, which are typically mild with occasional spicy surprises, add depth and a unique twist to the salad. It’s easy to make, refreshing, and customizable, making it perfect for picnics, barbecues, or just a simple weeknight dinner. Plus, the addition of fresh herbs and a tangy dressing elevates the flavors even further.

Ingredients

• 4 ears of corn, husked
• 10-12 shishito peppers, stems removed
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 2 tablespoons lime juice
• 1 tablespoon honey
• Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Corn: Bring a large pot of water to a boil. Add the corn and cook for about 5-7 minutes, or until tender. Alternatively, you can grill the corn for a smoky flavor. Once cooked, let the corn cool slightly before cutting the kernels off the cob.
2. Prepare the Shishito Peppers: Heat the olive oil in a skillet over medium heat. Add the shishito peppers and cook for 3-4 minutes, tossing occasionally, until they are blistered and slightly charred. Remove from heat and slice the peppers into thin strips.
3. Make the Dressing: In a small bowl, whisk together the lime juice, honey, olive oil, salt, and pepper.
4. Assemble the Salad: In a large bowl, combine the corn kernels, sliced shishito peppers, chopped red onion, and cilantro. Drizzle the dressing over the salad and toss to combine.
5. Serve: Serve the salad chilled or at room temperature, and enjoy!

Servings and Timing

This recipe serves 4-6 people as a side dish.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Variations

• Grilled Corn: For a deeper smoky flavor, grill the corn instead of boiling it.
• Add Avocado: Add diced avocado for a creamy texture that pairs well with the sweet corn and peppers.
• Spicy Kick: Add a diced jalapeño or a dash of chili flakes for extra heat.
• Cheese: Crumbled feta or cotija cheese can add a tangy, salty element to the salad.
• Add Tomatoes: Cherry tomatoes or grape tomatoes can add a burst of juiciness to the salad.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. This salad is best enjoyed fresh but can keep for a short time.
• Reheating: This salad is best served chilled or at room temperature. If you prefer it warm, you can lightly reheat it, but the textures of the peppers and corn may change slightly.

FAQs

1. Can I use frozen corn instead of fresh corn?

Yes, you can use frozen corn if fresh corn is not available. Just thaw and drain the corn before adding it to the salad.

2. Are shishito peppers very spicy?

Shishito peppers are usually mild, but occasionally one can be spicy. If you prefer a more predictable level of heat, feel free to taste a pepper before cooking it.

3. Can I substitute shishito peppers with another type of pepper?

Yes, if you can’t find shishito peppers, you can use mild bell peppers or even jalapeños for more heat. Just keep in mind that the flavor and spice level will differ.

4. How can I make this salad spicier?

To add more heat, you can include diced jalapeños, chili flakes, or a splash of hot sauce in the dressing.

5. Can I make this salad ahead of time?

Yes, you can make this salad ahead of time. Just store it in an airtight container in the fridge, and it will stay fresh for up to 2 days.

6. Can I grill the shishito peppers?

Yes, grilling the shishito peppers will enhance their smoky flavor. Just place them on a hot grill and cook until they blister, then slice them up as usual.

7. Is this salad gluten-free?

Yes, this Shishito Corn Salad is naturally gluten-free, as all the ingredients are free from gluten.

8. Can I use a different type of onion?

Yes, you can substitute the red onion with green onions, shallots, or even sweet onions depending on your preference.

9. Can I add more vegetables to this salad?

Yes, feel free to add other vegetables like cucumbers, tomatoes, or bell peppers for more texture and flavor.

10. Can I make this salad vegan?

Yes, this salad is already vegan if you skip any dairy or honey. Replace honey with maple syrup for a fully plant-based version.

Conclusion

Shishito Corn Salad is a fresh, flavorful, and unique dish that brings together the sweetness of corn and the subtle heat of shishito peppers. It’s quick to prepare, customizable, and perfect for any occasion. Whether served as a side dish or a main, this salad is sure to become a favorite in your recipe collection. Enjoy this delightful mix of summer flavors and textures for a meal that’s as vibrant as it is delicious!

Shishito Corn Salad

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Shishito Corn Salad is a vibrant and fresh dish that combines sweet corn with the mild heat of shishito peppers. Perfect as a side dish or light meal, it’s a delightful balance of sweetness, smokiness, and a touch of heat, ideal for summer occasions.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4-6 servings
• Category: Salad
• Method: Cooking, Grilling
• Cuisine: American

Ingredients

1. 4 ears of corn, husked
2. 10–12 shishito peppers, stems removed
3. 1/2 red onion, finely chopped
4. 1/4 cup fresh cilantro, chopped
5. 1 tablespoon olive oil
6. 2 tablespoons lime juice
7. 1 tablespoon honey
8. Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook the Corn: Bring a large pot of water to a boil. Add the corn and cook for about 5-7 minutes, or until tender. Alternatively, you can grill the corn for a smoky flavor. Once cooked, let the corn cool slightly before cutting the kernels off the cob.

1. Prepare the Shishito Peppers: Heat the olive oil in a skillet over medium heat. Add the shishito peppers and cook for 3-4 minutes, tossing occasionally, until they are blistered and slightly charred. Remove from heat and slice the peppers into thin strips.
2. Make the Dressing: In a small bowl, whisk together the lime juice, honey, olive oil, salt, and pepper.
3. Assemble the Salad: In a large bowl, combine the corn kernels, sliced shishito peppers, chopped red onion, and cilantro. Drizzle the dressing over the salad and toss to combine.
4. Serve: Serve the salad chilled or at room temperature, and enjoy!

Notes

• For a deeper smoky flavor, grill the corn instead of boiling it.
• Consider adding diced avocado for a creamy texture or crumbled feta for extra flavor.
• For more heat, add a diced jalapeño or chili flakes to the salad.
• This salad is naturally gluten-free and vegan (with maple syrup instead of honey).

Nutrition

• Serving Size: 1 serving
• Calories: 120
• Sugar: 6g
• Sodium: 200mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg