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Blistered Shishito and Corn Salad with avocado, queso fresco, and a light cumin vinaigrette. This summer-fresh salad is easy to make and will be the hit of any cookout.
The Best Shishito and Corn Salad
If you’re not familiar with shishito peppers, they’re small, bright green peppers that are traditionally used in Japanese and Korean cooking.
You can typically find them at major grocery stores like Whole Foods and Trader Joe’s. During summer and early fall, you may even spot them at your local farmers market.
Most of the time, shishitos have a mild, borderline bitter flavor, but rumor has it that one in every ten peppers is spicy!
Blistered shishito peppers are most often enjoyed as an appetizer or side dish. However I love pairing them with other summer star produce, like sweet corn.
This salad is the ultimate alchemy of sweet and savory flavors, and creaminess and crunch. It’s the perfect side dish to serve alongside anything hot off the grill this summer. 
How to Cook Shishito Peppers
Blistering the shishitos renders their skin super soft and their bitter flavor more sweet. Plus, it only takes 10 minutes start to finish.
- Step 1: Toss peppers in olive oil. Place peppers in a large bowl and generously oil them with either avocado oil or extra-virgin olive oil.
- Step 2: Preheat a cast-iron skillet over medium-high heat. No need to worry about oiling the skillet since the peppers are already oiled.
- Step 3: Cook the peppers. Once the pan is hot, add the peppers and arrange them in a single layer. Cook, undisturbed, for at least 2 minutes before tossing and continuing to cook until the skin is blistered, about 5 to 6 minutes total.
- Step 4. Cool peppers. Use a pair of tongs to transfer peppers to a cutting board and let sit until cool enough to handle.
Are Shishito Peppers Hot?
Shishitos are quite mild and have more of a sweet, earthy flavor.
However it’s believed that one out of every ten peppers are surprisingly spicy, so be prepared!
How to Make Shishito and Corn Salad
Once your peppers are nicely blistered, it’s time to make the dressing and assemble the salad!
-
Prepare Cumin Vinaigrette
In a medium bowl, combine cilantro, shallots, vinegar, olive oil, cumin, and salt; whisk to combine. Let sit for 10 minutes to soften shallots.
-
Chop Shishito Peppers
Once peppers are cool enough to handle, use a sharp chef to finely chop them. Discard stems.
Add peppers to a large serving bowl.
-
Assemble Salad
To the bowl with peppers, add corn, avocado, cheese, and pumpkin seeds. Season with a pinch of salt.
Pour dressing over salad and toss to combine. Garnish with extra cheese and pumpkin seeds, if desired. Enjoy warm or closer to room temperature.
Serving Suggestions
Shishito and Corn salad is best served with fish, burgers, or anything hot off the grill. Here are a few of my favorite pairings:
- Salmon Burgers with Lemon-Caper Spread
- Greek-Marinated Shrimp Skewers
- Miso-Maple Salmon
- Chili-Lime Tofu and Peach Skewers
Make-Ahead and Storage Tips
- Make-Ahead: The shishito peppers can be cooked up to 1 day ahead. Store in the refrigerator until ready to use.
- Store: Refrigerate leftover salad in an airtight container for up to 3 days. The avocado will brown, however the flavor will remain sharp.
More Healthy Summer Salad Recipes to Try:
Grilled Corn and Avocado Salad with Harissa Ranch
Watermelon and Tomato-Basil Salad
Smashed Cucumber Salad with Feta-Dill Dressing
Fiesta Avocado Corn Salad
If you give this recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
Blistered Shishito and Corn Salad
Equipment
- Large skillet (preferably cast iron)
- Mixing bowls
Ingredients
- 6 to 8 oz. shishito peppers
- 1/4 cup plus 2 Tbsp. extra-virgin olive oil
- 3 Tbsp. minced shallots
- 3 Tbsp. finely chopped fresh cilantro
- 2 Tbsp. seasoned rice vinegar
- 1/2 tsp. ground cumin
- 1/2 tsp. kosher salt, divided
- 2 heaping cups fresh corn kernels (from 3 ears of corn)
- 1 medium avocado, cut into chunks
- 1/3 cup crumbled queso fresco or feta cheese
- 1/4 cup pepitas
Instructions
- Place peppers in a mixing bowl and toss with 2 Tbsp. olive oil. Preheat a cast iron skillet over medium-high. Once the pan is hot, add the peppers and arrange in a single layer. Cook, undisturbed, for at least 2 minutes before tossing and continuing to cook until the skin is blistered, about 5 minutes total. Use a pair of tongs to transfer peppers to a cutting board and let sit until cool enough to handle.
- Meanwhile, combine shallots, cilantro, rice vinegar, cumin, and 1/4 tsp. salt in a medium bowl. Stream in remaining 1/4 cup olive oil, whisking to combine. Let sit for 10 minutes to allow shallots to soften.Once peppers are cool enough to handle, chop them into small pieces and transfer back to the mixing bowl you used to oil them. (Discard stems.) Season with remaining 1/4 tsp. salt.
- To the bowl with peppers, add corn, avocado, cheese, and pepitas. Season with another pinch of salt.Pour dressing over salad and toss to combine. Garnish with extra cheese and pepitas, if desired. Serve at room temperature.
Notes
- Refrigerate leftover salad in an airtight container for up to 3 days. The avocado will brown, however the flavors will remain sharp.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
*Recipe inspired by NYT Cooking
PHENOMENAL
This salad is phenomenal. Our family absolutely loved this recipe. Thanks.
I really enjoyed this corn salad! I made it the first day and thought it was a little one-note. After letting it sit overnight, the flavors came together. I loved the simplicity of how quickly it came together as well!
So happy you enjoyed this one, my friend! Thank you for taking the time to leave a review!
What type of skillet/size do you recommend?
I couldn’t get shishitos so subbed a poblano. And a jalapeno. I used my pan pretty hot and charred with no oil. Threw in part of the corn because it wasn’t the best fresh corn. Put a bit of honey in the vinaigrette because I just felt it needed it. I’m going to eat the whole bowl myself over diced cucumbers and edamame. Super filling and healthy.
So glad you enjoyed it, Jodie!!
Substitute for the shishitto peppers, could I use poblano???
Yes poblano will work great!
Is the corn cooked before it’s cut off the cob, or raw?
This was fantastic!! We will make it more often once our homegrown shishitos are ready
So happy you enjoyed it, Mary-Ann!
Substitute for the shishitto peppers, could I use poblano or chilaca???
Can’t wait to try this! However we are not avocado fans….i am hoping will still be as good as it looks!
You could swap in some edamame in place of the avocado! Enjoy
This was so tasty!! Loved the use of fresh corn, which complemented the sharp dressing nicely. We will make it again this summer!
So happy the recipe was a hit, Maria! Thank you for taking the time to leave a review!