Blistered Shishito and Corn Salad

Blistered Shishito Corn Salad makes a wonderful, and, frankly, beautiful hors d’oeuvre during the growing season. This lovely recipe harnesses that shishito flavor alongside fresh corn and lacy, delicate cilantro. Plus, it elevates salad from a simple tossed pile of vegetables to a delicious picnic dish or lunch entree. Greater than the sum of the parts, this salad is the perfect thing to bring to a picnic or a dinner party: its flavor will meld and improve on the way. The pepitas, vinaigrette, and freshly cooked vegetables form a delicious bond you’ll be craving long after it’s gone.

What is Blistering? 

The word “blister” could sound distressing, but in cooking, it’s a technique that gives vegetables a bit of an extra punch and crispness. You heat them quickly and directly until the outside crackles and looks like it’s going to burst (hence the name). But don’t let them burn! You want this blistered shishito corn salad to be savory and texturally consistent, and if the shishito peppers are burnt, that’s not going to be the result.

Blistered Shishito and Corn Salad

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• Author: Anna Franklin

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Description

A spicy dish with something it for everyone.

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Ingredients

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For the Salad

• 1/2 pound shishito peppers
• 3 ears of corn
• 1 tablespoon avocado oil
• 1 avocado, sliced
• 1/2 cup crumbled Cojita cheese
• 1/4 cup roasted and salted pepitas
• 1/4 cup cilantro sprigs

For the Vinaigrette

• 1 medium shallot, minced
• 1/4 cup lime juice
• 1/3 cup chili infused extra virgin olive oil
• 1 teaspoon Tajin
• 1 teaspoon salt
• 1 teaspoon cracked black pepper

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Instructions

1. In a large case iron skillet over high heat, heat up 1 tablespoon of avocado oil. Add shishito peppers to the skillet and cook them until the outsides start to brown and blister. Place on a serving platter and set aside.
2. Add corn the the same hot skillet and let the kernels crackle and brown. Remove from the pan and let them cool just enough so you are able to handle them. Cut the corn off each cob and add to the platter of peppers.
3. In a mason jar, add all of the ingredients for the vinaigrette. Top with a lid and shake well. Set aside.
4. Garnish the peppers and corn with avocado slices, Cojita cheese, pepitas, and cilantro.
5. Drizzle with vinaigrette and serve.

Other Salad Ideas

• Red, White, and Blue Fruit Salad
• Barley Salad with Walnuts and Beet Ribbons

Recipe by Anna Franklin
Photography by Laura Petrilla

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