Spicy Corn and Shishito Salad
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3½tablespoons olive oil
- 2tablespoons fresh lime juice
- ¼teaspoon ground cumin
- Kosher salt
- ⅓cup diced red onion
- 1garlic clove, minced
- 3cups fresh corn kernels (from 4 to 6 ears of corn)
- 6ounces shishito peppers, stemmed and cut crosswise into ¼-inch slices, or green bell peppers, stemmed and diced
- 1large jalapeño, seeds and ribs removed, diced
- ¼cup grated Cotija or crumbled feta cheese (optional), or to taste
- ¼cup chopped fresh cilantro leaves and tender stems, plus more to taste
Nutritional analysis per serving (4 servings)
268 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 6 grams protein; 458 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and ¾ teaspoon salt. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so the onions and garlic have time to mellow slightly in the dressing.)
- Step 2
Place the corn kernels in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 1½ tablespoons olive oil over medium heat. Add the shishitos, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes.
- Step 3
Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese, if using, and toss. Garnish with cilantro.
Private Notes
Comments
I dry pan cooked 2 of the ears of corn and added 2 fresh ears of corn for more interest. Used significantly less oil. Used white wine vinegar for the red onion rather than oil. Included the line juice, cumin, and salt. Excellent. Came together very easy and simply. Will make this again.
Made exactly as the recipe instructs except for the cheese. Used shishitos and fresh-shucked corn. It was easy. Chopped the peppers over cocktails and talk while the onions and garlic marinated. My dinner guests freaked out at how good it was. We devoured it all. Just spicy enough, super interesting texture-wise, full of late-summer flavor and just scrumptious all around. It's a generous four servings, but I was grateful for that because otherwise we would have been fighting over this salad.
When I made this, I was really craving the blistered shishito (or padron) peppers that are one of my favorite summer snacks, so I left the peppers whole, blistered them in the olive oil, sprinkled them with a little maldon sea salt, and arranged them on top of the corn salad along with a chunky diced avocado. I also fine-diced the jalapeño and added it to the corn mixture. DELICIOSO!
This was really good when it was freshly made, but the leftovers were borderline inedible. It’s a quick easy side dish for a party, and tastes like you went to more trouble than it was.
Delicious. Added diced avocado to the final salad. Also added dried oregano and chili powder to the dressing. This would taste good with black beans.
love this salad, have shared the recipe with my friends and it’s adored!! my only gripe is i’ve made it a bunch of times with 4-6 ears of corn and it never comes out to 3 cups— usually no more than 2!