Spicy Corn and Shishito Salad

By Lidey Heuck

Updated August 21, 2019

  • David Malosh for The New York Times. Food Stylist: Vivian Lui.
Media 1 of 1
Total Time
15 minutes
Rating
5(4,223)
Comments
Read comments

In this recipe, shishito peppers are sliced, lightly sautéed, then tossed with raw summer corn and a cumin-lime vinaigrette for a summer salad that’s crunchy, smoky and a little spicy. Traditionally used in Japanese and Korean cooking, shishitos are small, thin-skinned green peppers that have become increasingly popular in the United States. They are typically mild in flavor, but the occasional pepper packs a spicy punch. If you can’t find them, use diced green bell peppers in their place. Finally, cilantro-averse cooks can substitute fresh mint.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 3 ½ tablespoons olive oil

  • 2 tablespoons fresh lime juice

  • ¼ teaspoon ground cumin

  • Kosher salt

  • ⅓ cup diced red onion

  • 1 garlic clove, minced

  • 3 cups fresh corn kernels (from 4 to 6 ears of corn)

  • 6 ounces shishito peppers, stemmed and cut crosswise into ¼-inch slices, or green bell peppers, stemmed and diced

  • 1 large jalapeño, seeds and ribs removed, diced

  • ¼ cup grated Cotija or crumbled feta cheese (optional), or to taste

  • ¼ cup chopped fresh cilantro leaves and tender stems, plus more to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

32 grams carbs; 8 milligrams cholesterol; 268 calories; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 4 grams fiber; 458 milligrams sodium; 6 grams protein; 5 grams sugar

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.

Powered by

Preparation

  1. 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.)

  2. Step 2

    Place the corn kernels in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 1 ½ 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.

  3. 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

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
4,223 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Amy H

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!

Frances

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.

JLM

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.

Wendy

The recipe doesn't say anything about seeding the shishitos so I didn't! I'm not the first to keep the seeds in but having never made this before, any that I could easily not put into the salad got tossed - I didn't know if or how much the seeds might add heat like some other peppers. Also, I'd boost the amount of cumin and next time, I'll zest at least half of one lime for a bit more tang.

Wendy

Made this for guests without trying it first based on so many rave reviews. For only a few ears of corn, I microwaved each one for two minutes, one at a time. Cut the bottom off and pull the silk and husks right off the cob - very clean! Cut the ears in half to make a large flat surface to stand the ear on for cutting in a shallow bowl. Less distance for the kernels to fall and scatter. Use a sharp serrated knife. I also grilled one ear of corn which I cut off the cob and mixed with the rest.

Tricia J

I tried this recipe because I have a lot of garden shishitos to use up. I only had one ear of corn, but kept the rest of the amounts as specified (omitting the onion, as I don't like raw onion). I thought it was good that way! So if you are short on corn, give it a try anyway. The mix of flavors is what makes the dish.

Private comments are only visible to you.

Credits

By Lidey Heuck

Recipe Tags

or to save this recipe.