Spicy Corn and Shishito Salad
Updated August 21, 2019
David Malosh for The New York Times. Food Stylist: Vivian Lui.
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving (4 servings)
32 grams carbs; 8 milligrams cholesterol; 268 calories; 9 grams monosaturated 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.
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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 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.
- 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.
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!
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.
Took the advice of one commenter and pan fried half the corn so it was a good mix. I also cooked up some Rancho Gordo baby green lima beans, doubled the amount of dressing, and let them marinate with the onions and garlic. A pseudo succotash. Worth it!
My only note: double the recipe. 😁
I used avocado instead of cheese. Delicious.