SPICY CORN AND SHISHITO SALAD

Spicy Corn and Shishito Salad

• YIELD
4 servings

• TIME
15 minutes

David Malosh for The New York Times. Food Stylist: Vivian Lui.

In this recipe, shishito peppers are sliced, lightly sautéed, then tossed with raw summer corn and a cumin-lime vinaigrette for a summer salad that’s crunchy, smoky and a little spicy. Traditionally used in Japanese and Korean cooking, shishitos are small, thin-skinned green peppers that have become increasingly popular in the United States. They are typically mild in flavor, but the occasional pepper packs a spicy punch. If you can’t find them, use diced green bell peppers in their place. Finally, cilantro-averse cooks can substitute fresh mint.

INGREDIENTS

• 3 ½ tablespoons olive oil

• 2 tablespoons fresh lime juice

• ¼ teaspoon ground cumin

• Kosher salt

• ⅓ cup diced red onion

• 1 garlic clove, minced

• 3 cups fresh corn kernels (from 4 to 6 ears of corn)

• 6 ounces shishito peppers, stemmed and cut crosswise into 1/4-inch slices, or green bell peppers, stemmed and diced

• 1 large jalapeño, seeds and ribs removed, diced

• ¼ cup grated Cotija or crumbled feta cheese (optional), or to taste

• ¼ cup chopped fresh cilantro leaves and tender stems, plus more to taste

1 In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and 3/4 teaspoon salt. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so the onions and garlic have time to mellow slightly in the dressing.)

2 Place the corn kernels in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 1 1/2 tablespoons olive oil over medium heat. Add the shishitos, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes.

3 Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese, if using, and toss. Garnish with cilantro.