Get ready to transform your summer dining with a vibrant, flavor-packed salad that will make your taste buds dance! Our Fresh Corn Salad with Blistered Shishito Peppers and Lime Dressing is not just a side dish—it's a culinary adventure that combines the smoky char of peppers, the sweet crunch of fresh corn, and a zesty lime dressing that will transport you straight to a Mexican street food paradise. In just 25 minutes, you'll create a show-stopping dish that's guaranteed to impress both family and friends, proving that simple ingredients can create extraordinary flavors.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- Fresh corn, kernels removed
- Shishito peppers
- Lime juice
- Olive oil
- Salt
- Pepper
- Cilantro, chopped
- Red onion, diced
Instructions
- Prepare all ingredients by removing corn kernels from the cob using a sharp knife, finely dicing the red onion, and chopping fresh cilantro.
- Heat a large cast-iron skillet or heavy-bottomed pan over high heat. Add a drizzle of olive oil and wait until the oil is shimmering.
- Add whole shishito peppers to the hot pan. Cook for 3-4 minutes, turning occasionally, until the peppers develop charred blisters and become slightly softened.
- Remove blistered shishito peppers from the pan and set aside to cool slightly. Once cool enough to handle, roughly chop the peppers.
- In the same skillet, add fresh corn kernels. Toast the corn over medium-high heat for 4-5 minutes, stirring occasionally, until kernels are lightly charred and bright.
- In a small bowl, whisk together fresh lime juice, olive oil, salt, and black pepper to create the dressing.
- In a large mixing bowl, combine toasted corn kernels, chopped shishito peppers, diced red onion, and chopped cilantro.
- Pour the lime dressing over the salad and toss gently to ensure all ingredients are evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
- Let the salad sit for 5-10 minutes to allow flavors to meld together before serving at room temperature.
Tips
- Choose fresh, in-season corn for the best flavor and sweetness. If possible, use corn directly from the cob.
- When blistering shishito peppers, use a very hot, dry skillet to achieve those perfect charred spots.
- Don't rush the corn toasting process—letting it develop a light char adds depth to the salad's flavor profile.
- For a spicier version, leave some seeds in the shishito peppers or add a diced jalapeño.
- This salad tastes even better after resting for 10-15 minutes, allowing the flavors to meld together.
- Use a sharp knife when removing corn kernels to minimize waste and create clean cuts.
- If shishito peppers are unavailable, you can substitute with padron peppers or mild green chiles.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
