Sheet-Pan Feta With Corn and Shishito Peppers

By Ali Slagle

Updated October 15, 2025

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Ready In
25 min
Rating
5(111)
Comments
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It takes fewer than 10 minutes for the broiler to deliver a complete meal of molten, salty feta, sweet corn and smoky shishito peppers. While grilling cheese with vegetables is common in Mexican and Mediterranean traditions, this indoor, sheet pan rendition catches all the juices and oozing cheese as the feta slouches and chars and the vegetables plump and caramelize. Red onion quick-pickled in lime juice and a flurry of herbs cut through the richness. Serve it straight from the pan with warm pita, tortillas, quinoa, orzo, avocado, tzatziki or refried beans. For a kick, add thinly sliced jalapeños or serrano to the red onions, or top your plates with pico de gallo or hot sauce.

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Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

45 grams carbs; 88 milligrams cholesterol; 501 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 14 grams saturated fat; 30 grams fat; 5 grams fiber; 1141 milligrams sodium; 20 grams protein; 7 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

  1. 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.

  2. Step 2

    Broil until the cheese is molten and singed in spots and the shishito peppers are plump and charred, 5 to 7 minutes. 

  3. Step 3

    Meanwhile, in a small bowl, stir together the red onion, lime juice and a pinch of salt. 

  4. Step 4

    Top the sheet pan with the red onions and liquid in the bowl, along with the herbs.

Tip

  • Avoid feta made with cow’s milk, which does not have enough fat to withstand broiling.

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Ratings

5 out of 5
111 user ratings
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Comments

alyssa

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.

Kate

Extremely easy weeknight dish.

James

This was a lovely weeknight dinner. The ingredients that were used are Easy to require and the end product was savoury and delicious.

Gary

Really delicious and easy to make. Followed the recipe entirely except I used some jarred, pickled red onion that I had on hand already rather than slicing up an onion and adding lime juice. I will make this again!

MuttsRule

So good! Great side dish for roasted salmon (with lemon bars for dessert). Also makes a great taco filing. I imagine it would be wonderful as a topping for avocado toast. Don't skip the picked onion. Watch closely so you don't incinerate the shishito peppers.

Ursula

I used half the amount of feta and added a can of navy beans. It was really good! The beans toasted nicely with the corn. I’d add a bit more cumin and lime next time though.

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