Blistered Shishito and Corn Salad
August 16, 2022
Shishito peppers have become popular. They are mostly mild, but about one out of ten are spicy, which adds an element of surprise. The person that gets the spicy one will have good luck! This Blistered Shishito and Corn Salad is a flavorful salad to add to your repertoire.
- Prep: 20 mins
- Cook: 15 mins
- Yields: 4 Servings
Ingredients
¼ cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons shallots, minced
3 tablespoons cilantro or flat-leaf parsley, finely chopped
2 tablespoons seasoned rice vinegar
½ teaspoon kosher salt, divided
2 cups fresh corn kernels (from 3 ears of corn)
1 medium avocado, cut into chunks
Directions
1Place peppers in a mixing bowl and toss with 2 tablespoons olive oil. Preheat a cast iron skillet over medium-high. Once the pan is hot, add the peppers and arrange in a single layer. Cook, undisturbed, for at least 2 minutes before tossing and continuing to cook until the skin is blistered, about 5 minutes total. Use a pair of tongs to transfer peppers to a cutting board and let sit until cool enough to handle.
2Meanwhile, combine shallots, cilantro, rice vinegar, cumin, and ¼ teaspoon salt in a medium bowl. Stream in remaining ¼ cup olive oil, whisking to combine. Let sit for 10 minutes to allow shallots to soften. Once peppers are cool enough to handle, chop them into small pieces and transfer back to the mixing bowl you used to oil them. (Discard stems.)
3Season with remaining ¼ teaspoon salt.
4To the bowl with peppers, add corn, avocado, queso fresco, and pepitas. Season with another pinch of salt. Pour dressing over salad and toss to combine. Garnish with extra cheese and pepitas, if desired. Serve at room temperature.
Recipe from Dishing Out Health.
Eric
August 16, 2022
This is really delicious–East mets West!