Description
A spicy dish with something it for everyone.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- In a mason jar, add all of the ingredients for the vinaigrette. Top with a lid and shake well. Set aside.
- Garnish the peppers and corn with avocado slices, Cojita cheese, pepitas, and cilantro.
- Drizzle with vinaigrette and serve.