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(164)
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
164 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.

Natalia

Fantastic! Don’t be shy with the red onion. We enjoyed with extra lime juice across the whole pan at the end.

Left Coast Cook

Excellent! Easy. Delighted to have a method for charring shishitos that doesn't call for all that oil and splattering and mess. Wonderful combination of flavors (don't skip the lime-pickled onions!!). Also excited to use feta this way, rather than the more common halloumi which is SO expensive. Ali Slagle is becoming incredibly reliable for creative dishes that are simultaneously delicious and with straightforward preparation methods. Brava.

Kate

Fabulous summer flavors. Easy dish for a busy person. The fresh corn made the dish!

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