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.