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!
This post contains affiliate links. If you purchase through my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.
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 - fresh corn, 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 should have your attention.
Let's use a combination of Mexican, Southwestern, and Asian flavors make for something just a little unexpected. Unique ingredients used in creative ways is what sets this fresh corn salad apart.
Jump to:
Try a quick and easy fresh corn salad with unique and unexpected flavors!
- Sweet, spicy, smoky and bright flavors!
- 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.
- Easy prep: Just chop a few things, blister the shishitos, and whisk up a dressing.
- Ready in under 30 minutes!
- It's gluten free.
Ingredients you'll need
- 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.
How to make fresh corn salad
Adapted from New York Times Cooking. Makes 4 - 6 servings.
Step 1: Zest and juice the limes
Use a Microplane grater to zest the limes, then juice them.
Step 2: Whisk the salad 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.
PREP TIP: Making the dressing first will help the raw garlic flavor to mellow out a bit before you toss it with the salad.
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.
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 salad
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 fresh corn mixture and toss gently. Taste the salad for seasoning and add a bit of sea salt if needed.
Transfer the corn salad to a serving plate and top with remaining cilantro. Serve with lime wedges and additional cheese if desired. Serve cold or at room temperature.
Tips for making this fresh corn salad
- 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.
- Do not substitute canned or frozen corn in this salad. You must use fresh corn. Canned or frozen hold too much water and will be soggy.
Serving suggestions
Serve this fresh corn salad when corn is at its peak season, that is generally from May to September in the Northern Hemisphere. Pair it with grilled meats like Turkey Burgers, serve with easy chicken recipes like Chicken Thighs with Tomatoes and Basil, or alongside simple seafood dishes like Salt Baked Fish.
Make ahead and storage instructions
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.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
More fresh corn 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.
- Succotash with Homemade Taco Seasoning will make you feel like you've spent a day at the fair.
Recipe
Fresh Corn Salad with Blistered Shishito Peppers and 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 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.
Linda Cummings
Sounds delicious