A fresh corn salad with 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!
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Fresh summer corn is one of my most favorite ingredients. Cut it straight from the cob and put it in a salad and I'm a happy camper. (Although truthfully I don't camp...)
But every corn salad seems the same - tomatoes, avocados, etc., and that's fine, because all of those things go together beautifully. But this one? This one is different, and that's exactly why it got my attention.
Ingredients
Unique ingredients used in creative ways is what sets this corn salad apart. A combination of Mexican, Southwestern, and Asian flavors make for something just a little unexpected.
- Fresh corn: Of course we are using fresh corn from the cob, no cooking. You can use bi-color or yellow corn.
- Shishito peppers: This is the ingredient that really got my attention. They're 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.
- 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 to zhuzsh up a tasty summer salad? And the lime zest gives it extra brightness.
- Cumin: Just a hint of cumin complements the cilantro and brings everything together.
- Garlic, olive oil, and sea salt: round out the flavors.
Step by step instructions
Adapted from NYT Cooking. Makes 4 - 6 servings.
Use a Microplane grater to zest the limes, then juice them.
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. Doing this first will help the raw garlic flavor to mellow out a bit before you toss it with the salad.
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.
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.
Break the cotija cheese into large boulders and measure it out. Add to the corn mixture and toss gently. Taste 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.
Tips
- 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!
- You'll know the shishitos are done 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.
- If you like it spicier, leave the seeds and ribs in the jalapeño and/or add more than just one.
Related recipes
Many times have I told you about my love of fresh summer corn. Any way you slice it, I'm here for it.
- In keeping with our cilantro and lime theme, I present Chicken Thighs with Coconut Milk Creamed Corn, Green Chiles, and Cilantro, which is also a one pot meal.
- Shrimp Scampi with Corn, Tomatoes, and Fresh Basil is almost a mash-up of scampi and shrimp and grits. Corn + tomatoes + basil = summer to the max!
- To make fresh corn even cornier, how about these gluten free Corn Cakes with Guasacaca Sauce, made with corn meal. Guasacaca is a Venezuelan sauce made with avocado and it is not guacamole and you should be putting it on everything.
Recipe
Fresh Corn Salad with Blistered Shishito Peppers and Lime Dressing
Equipment
Ingredients
- 3 tbsp olive oil
- 3 tbsp lime juice
- zest of two limes
- 1 clove garlic
- ¼ tsp 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.
- 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. Doing this first will help the raw garlic flavor to mellow out a bit before you toss it with the salad.
- 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.
- 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 the cotija cheese into large boulders and 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.
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!
- You'll know the shishitos are done 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.
- If you like it spicier, leave the seeds and ribs in the jalapeño and/or add more than just one.
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