Sheet-Pan Feta With Corn and Shishito Peppers
Updated October 15, 2025
- Ready In
- 25 min
- Rating
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Ingredients
4 cups of fresh or frozen, not thawed, corn kernels (from 4 ears)
8 ounces shishito peppers
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon ground cumin
Salt
12 to 16 ounces sheep’s or goat’s milk block feta, sliced ½-inch thick and patted dry (see Tip)
½ small red onion, thinly sliced
Juice from 1 lime (2 tablespoons)
½ cup basil or cilantro leaves (or a mix), torn
Nutritional analysis per serving (4 servings)
89 grams carbs; 177 milligrams cholesterol; 1002 calories; 20 grams monosaturated fat; 4 grams polyunsaturated fat; 29 grams saturated fat; 61 grams fat; 10 grams fiber; 2282 milligrams sodium; 40 grams protein; 13 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
Arrange a rack near the broiler and heat to high. On a sheet pan, toss together the corn, peppers, oil and cumin until evenly coated. Spread into an even layer and season with salt. Arrange the feta on top and drizzle with a little more oil.
- Step 2
Broil until the cheese is molten and singed in spots and the shishito peppers are plump and charred, 5 to 7 minutes.
- Step 3
Meanwhile, in a small bowl, stir together the red onion, lime juice and a pinch of salt.
- Step 4
Top the sheet pan with the red onions and liquid in the bowl, along with the herbs.
Avoid feta made with cow’s milk, which does not have enough fat to withstand broiling.
Private Notes
Comments
soooo good! very adaptable recipe. used canned corn, tomato, and bell pepper instead of shishito, because that's what i had. also tossed some chili powder with the veggies. ended up having to bake at a lower temp for longer because things were getting burnt. served over brown rice with barbecued pork and avocado. the quick pickled onions & cilantro are a must! definitely adding this to the regular dinner rotation.
Extremely easy weeknight dish.
Easy to prepare and absolutely delicious; followed recipe exactly
This is a great way to use up veggies! Used canned white corn, cherry tomatoes sliced in 1/2, shishito peppers, & left over, uncooked snow peas. Used blue cheese crumbles (I don’t like feta). Broiled veggies for 5 min, then put the crumbles over the top for 1 minute. Turned out well. Had over leftover brown rice. Snow peas were excellent for this. Used yellow onion, instead of red (didn’t have red) & it was just meh. I can see how they would add a lot. Please tell us how thin slices onions should be, by a measure, in recipes. Mine were probably too thick. I would appreciate 1/4” or 1/8” so I can use my mandolin I think the size of the slices is really important to me, maximize the flavor balance.
Trader Joe’s shishitos didn’t cooked enough in my broiler. Trying to sauté them first this time. And may try to roast rather than broil
This recipe was devoured in our house. The whole dish took 20 minutes from start to finish. I served it on a bed of fresh spinach and added sliced tomatoes. My family would have licked the bowl if no one was watching. The cumin was freshly ground in the mortar and pestle which made a big impact.