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Shishito Corn Salad

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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.

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

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

Find it online: https://thefamilycooking.com/shishito-corn-salad/