This corn and shishito pepper salad has something a little different! Blistered shishito peppers add smokiness, fresh jalapeño adds some spice. An easy summer salad that's a perfect side for barbecue or tacos!
Fresh summer sweet corn is one of my most favorite ingredients. Cut the corn kernels straight from the cob and put them in a salad, make corn cakes, whip up some corn succotash, or put a twist on a classic like shrimp scampi with corn and I'm a happy camper. Although truthfully I don't camp..
The combination of corn and blistered shishito peppers gives us a sweet, spicy, smoky salad situation with Mexican, Southwestern and Asian flavors that begs to be served all summer long for every occasion imaginable!
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Corn and shishito salad ingredients
- Fresh corn: Of course we are using fresh corn sliced right off the cob for this salad, no cooking. You can use bi-color or yellow corn.
- Shishito peppers: This is the ingredient that really got my attention. Shishito peppers are often used in Japanese cooking, and are generally not spicy. (Except for the one in the bunch that always is...) Blistering them adds a hint of smoky flavor that permeates the salad without overpowering everything else. To try them in another fun way, make my spicy chicken wings with shishito peppers.
- Jalapeño peppers: Just one jalapeño to give a bit of bite, spice, and brightness.
- Cilantro STEMS and leaves: Using the stems of cilantro gets me so excited! There is a TON of flavor in the stems and they add great texture.
- Cotija cheese: Cotija is a Mexican cheese that is mild and slightly salty. It crumbles easily, but it still has a hint of creaminess. If you can't find it, you can substitue feta, but feta is saltier and drier. I get cotija at Trader Joe's.
- Limes: Who doesn't love fresh lime juice to zhuzh up a tasty summer salad? (or any recipe, really)? And the lime zest gives it extra brightness, once you learn how to use citrus zest in savory recipes, you'll be hooked on this technique.
- Cumin: Just a hint of cumin complements the cilantro and it's a spice used in so many different global cuisines, so it brings everything together.
- Garlic, olive oil, and sea salt: round out the flavors.
*Ingredients with measurements are in the recipe card at the bottom of the post.
Variations and substitutions
- Adjust the spiciness: If you don't like spicy, you can leave out the jalapeños. If you want more spice, leave the ribs and seeds in the jalapeño or add more than one. You can also try serrano peppers for added spice.
- Swap out the cheese: If you can't find cotija cheese, substitute feta or monterey jack cheese.
- Add avocado: Avocado loves all of these flavors and it's a great way to add creaminess, especially if you want to leave out the cheese to make it dairy-free.
- Do NOT substitute canned or frozen corn in this salad! You must use fresh sweet corn for this recipe. Canned or frozen corn holds too much water and will be soggy.
How to make a corn and shishito salad
Recipe adapted from Lidey Heuck via NYT Cooking.
Step 1: Zest and juice the limes
Use a Microplane grater to zest the limes, then juice them.
Step 2: Whisk the lime dressing together
Whisk the olive oil, lime juice, lime zest, salt, and cumin in a mixing bowl. Use a microplane to grate the garlic and mix it into the dressing and set aside.
Tip: Start with the dressing!
Making the dressing first will help the raw garlic to mellow out a bit before you toss it with the salad. You can even make it one or two days ahead to save time and to allow the flavors to really blend together.
Step 3: Blister the shishito peppers
Heat a cast iron skillet over high heat. Drizzle a bit of olive oil in the pan and once shimmering add the shishito peppers. Let them blister in the pan, turning when they are brown on one side. Remove to a plate to cool and season with sea salt.
Step 4: Cut the fresh corn off the cobs
To do this, stand the corn on a damp kitchen towel on its wide end. Use a good chef's knife and start with the part of the blade closest to your hand at the top of the cob. Let the blade fall down the corn toward the tip of the knife. This is so much easier than trying to cut straight down the cob with the middle of the blade.
Step 5: Chop the peppers and herbs
Remove the ribs and seeds of the jalapeño and dice it finely.
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Finely chop the cilantro stems, then roughly chop the leaves.
Chop off the stems of the shishito peppers then chop them into about 1-inch pieces.
Step 6: Assemble the corn and shishito salad
Combine the corn kernels, jalapeño, shishito peppers, cilantro stems, and ยพ of the cilantro leaves in a large bowl.
Add dressing and mix until thoroughly combined.
Break the cotija cheese into large boulders and measure it out. Add to the fresh corn mixture and toss gently. Taste the salad for seasoning and add a bit of sea salt if needed.
Transfer to a serving plate and top with remaining cilantro. Serve with lime wedges and additional cheese if desired. Serve cold or at room temperature.
Expert tips
- Always zest citrus before you juice it! You just can't get the zest off after you've squeezed it. At least not without also getting some of your finger zested, too. EW!
- How to know when the shishitos are done: The blistered shishitos will start to puff up with air like they're going to burst—this is when you know they're ready!
- I like to keep the cotija cheese in big boulders: It will crumble down to nothing, so keeping it in big chunks gives you nice big bites of cheese instead of having to hunt for it amidst everything else.
Serving suggestions
Serve this salad when corn is at its peak season, that is generally from May to September in the Northern Hemisphere. The blistered shishito peppers especially pair well with grilled meats like Turkey Burgers, try it with summery chicken recipes like Chicken Thighs with Tomatoes and Basil, or alongside simple seafood dishes like Salt Baked Fish or Baja Shrimp Tacos.
Make ahead and storage instructions
- Make ahead: The salad dressing and blistered shishito peppers can be made up to 1 day ahead. For best flavor, don't slice the fresh corn off the cob or chop the jalapeños until you are ready to assemble the salad.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the fresh corn will continue to release water, but it will still taste great!
Debra's Details: This corn and shishito pepper salad has unique flavors!
- Sweet, spicy, smoky, fresh and bright flavors make it something special!
- The blistered shishito peppers bring smokiness to complement the spice of jalapeños.
- Tart lime juice is the base of our salad dressing and complements the sweet, fresh corn.
- It's easy to prep, just chop a few things, blister the shishitos, and whisk up a dressing.
- Ready in under 30 minutes.
- Gluten free!
More summer salad recipes
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Recipe
Corn and Shishito Pepper Salad with Lime Dressing
Equipment
Ingredients
- 3 tablespoon olive oil
- 3 tablespoon lime juice
- zest of two limes
- 1 clove garlic
- ¼ teaspoon cumin
- pinch kosher salt
- 3 cups fresh corn cut from 4-6 cobs
- 1 fresh jalapeño pepper
- ¼ cup finely diced cilantro stems
- ½ cup roughly chopped cilantro leaves
- 6 oz shishito peppers
- ½ cup cotija cheese
- sea salt to taste, for finishing
Instructions
- Use a microplane grater to zest the limes, then juice them.
- Cut the corn off the cobs. To do this, stand the corn on a damp kitchen towel on its wide end. Use a good chef's knife and start with the part of the blade closest to your hand at the top of the cob. Let the blade fall down the corn toward the tip of the knife. This is so much easier than trying to cut straight down the cob with the middle of the blade.
- Remove the ribs and seeds of the jalapeño and dice it finely. Finely chop the cilantro stems, then roughly chop the leaves. Chop off the stems of the shishito peppers then chop them into about 1-inch pieces.
- Combine the corn, jalapeño, shishito peppers, cilantro stems, and ¾ of the cilantro leaves in a large bowl. Add dressing and mix until thoroughly combined. Taste and add a bit of sea salt if needed.
- Break up the cotija cheese so you have nice-sized little boulders, then measure it out. Add to the corn mixture and toss gently. Transfer to a serving plate and top with remaining cilantro. Serve with lime wedges and additional cheese if desired.
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Notes
- Always zest fruit before you juice it! You just can't get the zest off after you've squeezed it. At least not without also getting some of your finger zested, too. EW!
- How to know when the shishitos are done: You'll know the shishitos are ready when they are getting blistered on all sides and they start to puff up with air like they're going to pop open.
- I like to keep the cotija cheese in big boulders: It will crumble down to nothing, so keeping it in big chunks gives you nice big bites of cheese instead of having to hunt for it amidst everything else.
- Adjust the spice: If you like it spicier, leave the seeds and ribs in the jalapeño and/or add more than just one.
- Make ahead: The blistered shishitos and salad dressing can be made 1 day ahead.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days, but keep in mind the corn will continue to release water, so it could get a little watery!
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
Linda Cummings says
Sounds delicious