Description
Shishito Corn Salad combines the sweetness of corn with the smoky heat of shishito peppers, making for a vibrant and refreshing dish perfect for summer gatherings or light meals.
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
Instructions
- Bring a large pot of water to a boil. Add the corn and cook for 5-7 minutes or until kernels are tender. Alternatively, grill the corn for a smoky flavor. Let cool slightly before cutting the kernels off the cob.
- Heat the olive oil in a skillet over medium heat. Add the shishito peppers and cook for 3-4 minutes, tossing occasionally, until blistered and slightly charred. Remove from heat and slice into thin strips.
- In a small bowl, whisk together lime juice, honey, olive oil, salt, and pepper to make the dressing.
- In a large bowl, combine corn kernels, sliced shishito peppers, chopped red onion, and cilantro. Drizzle the dressing over the salad and toss to combine.
- Serve the salad chilled or at room temperature and enjoy!
Notes
Grill the corn for added smoky flavor.
Add avocado for creaminess or feta for a savory touch.
For more heat, add jalapeño or chili flakes.
Use maple syrup instead of honey for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Cooking, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
