Corn and Blistered Shishito Pepper Salad | Caitlin Jesson
Corn and Blistered Shishito Pepper Salad
30 mins prepServes 6
A refreshing and flavorful salad featuring sweet corn balanced with tangy pickled red onions, mild shishito peppers, and creamy avocado, all tossed in a zesty lime and cumin dressing. Perfect as a summer dish for gatherings like the 4th of July.
1: Add red onion to a jar and pour white vinegar until onions are fully submerged. Allow onion to pickle for at least one hour to overnight. Remove from vinegar and dice before adding to salad.
2: Bring 4 quarts of water to a boil in a large pot with kosher salt over medium high heat. Add corn and cook until bright yellow and just starting to soften, about 5 minutes. Remove from water and allow corn to cool then cut corn off of the cob.
3: Heat avocado oil in a large skillet over medium heat. Add shishito peppers, season with salt, and blister each side, flipping midway through cooking, about 3-4 minutes total. Remove from oil and let cool before cutting into ¼-½ inch pieces.
4: To make dressing, combine olive oil, lime juice, cumin, ½ tsp salt and garlic in a small bowl and whisk to combine.
5: Add corn, shishito peppers, pickled onions, cilantro and jalapeno to a large serving bowl. Drizzle with dressing, toss well to combine, then gently toss in avocado and garnish with cilantro and Aleppo pepper.
