Blistered Shishito and Corn Salad
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.
Servings: 4
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
Serving: 0.75cup | Calories: 336kcal | Carbohydrates: 23g | Protein: 6.5g | Fat: 25g | Saturated Fat: 2.5g | Sodium: 400mg | Fiber: 4.5g | Sugar: 2g