This corn and Shishito pepper salad gets loads of flavor from the grill. Don’t be scared away by the peppers. Shishito peppers are a mild spicy East Asian pepper that is often served in Asian restaurants as an appetizers. They incredibly versatile and work in so many different kinds of recipes. But the real star of this recipe is the summer corn, fresh from upstate New York. My best friend’s mom sent him a bunch and I was lucky enough to grab some!
Grill some chicken thighs or salmon to serve alongside. Trust me this will become your new favorite summer salad!!
4 ears corn, husked
6 teaspoons extra-virgin olive oil plus 1/3 cup, divided
2 shallots, rough chop
1 cup cherry tomatoes, halved
6-9 shishito peppers
3 tablespoons white-wine vinegar
2 cloves garlic, grated
2 teaspoons honey
½ teaspoon salt
½ teaspoon ground pepper
½ cup crumbled feta cheese
Place a grill basket on a grill; preheat on high for 10 minutes.
Toss peppers, shallots and tomatoes with 2 teaspoons of oil in a medium bowl. Transfer to the grill basket.
Brush corn with 2 teaspoons of oil.
Place the corn directly on the grates.
Grill the vegetables, turning occasionally, until lightly charred in spots, 8 to 10 minutes for the corn and peppers.
Meanwhile, whisk the remaining 1/3 cup oil, vinegar, garlic, honey, salt and pepper in a large bowl.
Cut the corn from the cobs.
Add the corn, tomatoes, and peppers to the dressing along with the feta; stir gently to combine.
Tranquil beaches with warm ocean breezes and soft sand, it’s always grilling season in Florida… This grilled pizza has all your favorite Florida flavors fresh-squeezed Orange juice and Tupelo honey plus a smoky aroma that will have your family and friends begging for more.
Paired with a glass of Sauvignon Blanc, it’s perfect for a beach picnic or backyard pool party.
In a large mixing bowl, combine flour and salt. In a small mixing bowl, stir together the water, the yeast and sugar, let it sit for 5 minutes. Then pour it into the flour mixture. Knead with your hands until well combined, adding flour as needed to make smooth dough, approximately 5 minutes. Pour a small amount of EVOO into a large bowl and coat the bottom and sides. Add the dough, turning to coat. Cover the bowl with a kitchen towel and let it rest for 30 minutes. Remove ball, knead and form a new ball of dough, cover with towel and let rest for additional 30 minutes.
In a medium saucepan, heat 1 tablespoon of EVOO medium heat. Sauté the shallot garlic and red pepper flakes until softened. Add honey, orange zest and juice, 1/4 teaspoon salt, a dash of pepper. Simmer, stirring frequently, for 5 minutes. Add the wine, stir and simmer for 5 more minutes.
Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza.
Once the grill is hot, dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates. Then place a pizza dough round on a lightly 00 floured pizza peel. Let the dough slide onto the hot grill grates. Close the lid of the grill and let cook for 2 minutes.
Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Brush the honey orange sauce onto the grilled surface of the pizza, then top with dollops of goat cheese and slices of prosciutto. If you are using a gas grill, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char.
Pull off the grate with a spatula onto a cutting board or other flat surface and let rest for a couple minutes before cutting into slices. Top with a handful of arugula and drizzle of the remaining sauce. Slice and serve!
If using the oven, Preheat the oven an hour before making pizza.
450°F to 500 °F degrees.
Bake for 10 to 12 minutes, or until the crust is browned. Remove from the oven and top with arugula and orange zest. Drizzle with remaining honey orange sauce.