Equipment
Ingredients
Salad Base
- 225 g shishito peppers, whole
- 2 fresh corn on the cob, kernels removed
- 40 g red onion, finely diced
- 60 g cotija cheese, crumbled
- 15 g fresh cilantro, roughly chopped
- 1 jalapeño, seeded and minced
- 10 ml neutral oil
Cumin-Lime Vinaigrette
- 45 ml lime juice, freshly squeezed
- 45 ml extra virgin olive oil, room temperature
- 2 g ground cumin
- 5 g honey
- 3 g sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 245 kcal
- Protein
- 6 g
- Carbohydrates
- 16 g
- Fat
- 19 g
- Fiber
- 2 g
- Sugar
- 6 g
- Sodium
- 515 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 206 mg
- Calcium
- 130 mg
- Iron
- 0.7 mg
- Magnesium
- 28 mg
- Phosphorus
- 159 mg
- Zinc
- 0.9 mg
- Vitamin A
- 163 mcg
- Vitamin C
- 7 mg
- Vitamin E
- 1.7 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.9 mg
- Folate
- 22 mcg
- Water
- 57 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a sharp knife, slice the corn kernels off the cobs into a large bowl. Ensure you do not cut too deep into the woody cob.
Heat neutral oil in a cast iron skillet over high heat until just smoking (approx. 200°C/400°F). Add the whole shishito peppers in a single layer.
Sear the peppers undisturbed for 2 minutes until blistered and charred on one side. Toss and cook for another 1-2 minutes until softened but not mushy. Remove from heat.
Once the peppers are cool enough to handle, remove the stems and roughly chop them into 2cm pieces. Seeds can be left in for texture or removed.
In a small jar or bowl, whisk together the lime juice, olive oil, ground cumin, honey (if using), and salt until emulsified.
Add the chopped shishitos, red onion, jalapeño (if using), and cilantro to the bowl with the corn. Pour the vinaigrette over the vegetables and toss to combine.
Transfer to a serving platter and top generously with crumbled cotija cheese. Serve immediately.
Chef's Notes
- Approximately one in ten shishito peppers is surprisingly spicy. This 'roulette' aspect is part of the fun, but be warned if serving to heat-sensitive guests.
- Do not cook the corn. Raw summer corn is milky, sweet, and crisp, providing a crucial textural contrast to the soft cooked peppers.
- If shishitos are unavailable, green bell peppers cut into strips and charred in the same manner make a decent substitute, though the flavor is less complex.
- For an aromatic twist, swap half the cilantro for fresh mint, which pairs exceptionally well with the cumin and lime.
Storage
Refrigerator: 1 day — Best eaten fresh as the corn loses its crispness and peppers soften.
Troubleshooting
Shishitos are soggy instead of charred
Cause: Pan was not hot enough or pan was overcrowded
Fix: Cannot be fixed, serve as is but note texture will be softer
Prevention: Use a heavy skillet on high heat and cook in batches if necessary
Salad is too spicy
Cause: Unlucky 'hot' shishito or spicy jalapeño seeds
Fix: Add more corn, avocado, or a dollop of crema/sour cream to mitigate heat
Prevention: Taste peppers before adding; remove veins and seeds from jalapeño
Cultural Context
This dish draws inspiration from Mexican 'esquites' (street corn salad) and Japanese izakaya culture where blistered shishitos are a staple snack. It bridges the two cuisines through their shared love of charred vegetables and bright, acidic seasonings.
