Why You’ll Love This Recipe

Quick and easy: Ready in just 25 minutes, this salad is perfect for busy days when you need something fresh and flavorful.
Fresh and vibrant: The combination of sweet corn, smoky shishito peppers, and zesty lime dressing makes for a refreshing salad that’s perfect for summer.
Customizable: Add your favorite ingredients like avocado or feta for extra creaminess or saltiness, or spice things up with jalapeño or chili flakes.
Healthy and versatile: This salad is naturally gluten-free, vegan-friendly (if using maple syrup instead of honey), and packed with nutrients.

Ingredients

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

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

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 the kernels are tender. Alternatively, 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 the peppers 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 until well combined.

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

Servings: 4-6 servings
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: For a creamy texture, add diced avocado to the salad.
Cheese: Crumbled feta cheese adds extra flavor and a creamy contrast to the heat of the shishito peppers.
Extra heat: If you want more heat, add diced jalapeño or chili flakes to the salad.
Vegan option: Use maple syrup instead of honey for a vegan-friendly version of the dressing.

Storage

Storage: This salad is best served fresh, but it can be stored in an airtight container in the fridge for up to 2 days. Let it come to room temperature before serving for the best flavor.

Nutrition (Per Serving)

Calories: 120
Sugar: 6g
Sodium: 200mg
Fat: 7g
Saturated Fat: 1g
Carbohydrates: 16g
Fiber: 3g
Protein: 3g

FAQs

Can I use frozen corn for this salad?

Fresh corn is preferred for the best texture, but you can use frozen corn if fresh isn’t available. Just make sure to thaw it before adding it to the salad.

How can I make the salad spicier?

If you enjoy extra heat, you can add diced jalapeño, chili flakes, or even a dash of hot sauce to the salad for a spicy kick.

Can I make this salad ahead of time?

Yes, you can prepare the corn, shishito peppers, and dressing ahead of time. Assemble the salad just before serving to keep the ingredients fresh.

Can I use another type of pepper?

If you can’t find shishito peppers, you can substitute with mild chili peppers or even bell peppers. Just adjust the cooking time based on the type of pepper you use.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free and vegan-friendly (if using maple syrup instead of honey).

Conclusion

Shishito Corn Salad is a vibrant and flavorful dish that combines the sweetness of corn with the smoky, mildly spicy kick of shishito peppers. With fresh ingredients and a simple dressing, it’s the perfect side dish for a summer meal or a light lunch. The balance of textures and flavors makes it a delightful addition to any occasion, and its versatility ensures it will be a crowd-pleaser!