Spicy Corn and Shishito Salad

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.