Blistered Shishito and Corn Salad

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.