15 minutes
A fresh and spicy salad featuring charred shishito peppers, sweet corn, and a kick of jalapeño, all tied together with a zesty lime-cumin dressing.
tablespoons
Lime Juice, freshly squeezed
tablespoons
teaspoons
to taste
Red Onion, finely diced
0 oz
Garlic, minced
cloves
Fresh Corn Kernels
cups
Shishito Peppers, charred
0 oz
Jalapeño, diced
each
Cotija Cheese, grated
0 oz
Fresh Cilantro, chopped
cups
1. Prepare the Dressing
In a small bowl, whisk together the olive oil, lime juice, ground cumin, and a pinch of kosher salt. Add the finely diced red onion and minced garlic, stirring to coat. Let sit to allow the flavors to meld.
2. Char the Peppers
Heat the remaining olive oil in a medium sauté pan over medium heat. Add the shishito peppers and diced jalapeño, seasoning with a pinch of salt. Sauté for 4 to 6 minutes until slightly softened and charred.
3. Combine Salad Ingredients
In a large bowl, combine the fresh corn kernels with the sautéed peppers. Pour the dressing over the salad and toss to coat. Sprinkle with grated Cotija cheese and chopped fresh cilantro before serving.
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