Spicy Corn and Shishito Salad

Adapted from Lidey Heuck


3 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 (or 3 ears of corn)
⅓ pound shishito pepper (about one basket and what is in your box this week) cut crosswise into ¼-inch slices, or green bell peppers, stemmed and diced
1 large jalapeño, seeds and ribs removed, diced – adjust to taste
¼ cup grated Cotija or crumbled feta cheese (optional), or to taste
¼ cup chopped cilantro leaves and tender stems, parsley, mint, and/or basil


In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and ¾ 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.)
Place the corn kernels in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 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.
Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese, if using, and toss. Garnish with herbs.