Blistered shishito, corn and avocado salad
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This summer, I grew shishito peppers on my stoop and the harvest was exactly 2 peppers. My daughter and I bought the tiny plant from a local bodega just to see what would happen. I was so thrilled with my 2 peppers, I didn’t dare pick them. They would stay on my stoop as evidence of my green thumb.
They say one in ten shishitos will pack a punch. I am constantly seeking the surprise. The punch seems to happen less than I desire.
I read that its name comes from the Japanese word for lion, shishi, a reference to the signature folded crease at the pepper’s tip that resembles a lion’s head. A fierce depiction for a vegetable that is mild, thin-skinned, and easy to love.
Shishitos cook quickly and are very open to enthusiastic seasoning. Here I take these affable peppers from snack to salad in a lively salad that has it all - texture, creaminess, zest.
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Blistered shishito, corn and avocado salad
© Hetty Lui McKinnon for To Vegetables, With Love.
Shishito peppers are fairly available from late spring until early autumn. For this recipe, you could easily substitute with sweet mini peppers like these.
Serves 4
extra virgin olive oil
225g (8 oz) shishito peppers, trimmed and cut into 1-inch (2.5cm) pieces
sea salt and black pepper
225g (2 heaping cups) corn kernels (from 2 cobs)
1/4 cup (40g) toasted pumpkin seeds
1 teaspoon smoked paprika
1 ripe avocado, cut into large dice
1/4 cup toasted pumpkin seeds
Cumin-lime dressing
1 garlic clove, grated
2 tablespoons lime juice
1 teaspoon ground cumin
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 teaspoon sugar
Make the dressing: In a large bowl, add the garlic, lime, cumin, olive oil, salt and sugar. Whisk to combine. Taste to check seasonings. Set aside.
Heat a large frying pan (skillet) on medium high. When hot, drizzle with 1 to 2 tablespoons olive oil, add the shishito peppers, season with salt and pepper, and cook, tossing often, until the peppers are charred in some parts, 3 to 4 minutes. Transfer to the bowl with the dressing.
To the same pan, with the heat still on medium high, drizzle with another 1 tablespoon of olive oil and add the corn, smoked paprika, and season with salt and pepper. Toss until the cook is sweet and slightly charred, about 2 minutes. Transfer the corn to the same bowl as the shishito peppers.
Add the avocado, half the coriander (cilantro) and the dressing and toss to combine.
To serve, top with remaining coriander and the pumpkin seeds.
Tip: My method for toasting seeds and nuts - roast at 300˚F / 150˚C for 7-10 minutes, until golden. Allow to cool completely before using.
Brilliant. Thx for sharing. Think you unintentionally doubled the pumpkin seeds in the recipe
Thank you! I have both corn and shishitos I was going to do something with today. And now I know what <3