Spicy Corn and Shishito Salad Recipe

Name: Spicy Corn and Shishito Salad Recipe
Ingredients: 3 1/2 tablespoons olive oil; 2 tablespoons fresh lime juice; 1/4 teaspoon ground cumin; Kosher salt; 1/3 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; 1/4 cup grated Cotija or crumbled feta cheese (optional), or to taste; 1/4 cup chopped fresh cilantro leaves and tender stems, plus more to taste

"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..."

INGREDIENTS

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3 1/2 tablespoons olive oil

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2 tablespoons fresh lime juice

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1/4 teaspoon ground cumin

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Kosher salt

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1/3 cup diced red onion

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1 garlic clove, minced

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

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

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1 large jalapeño, seeds and ribs removed, diced

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1/4 cup grated Cotija or crumbled feta cheese (optional), or to taste

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1/4 cup chopped fresh cilantro leaves and tender stems, plus more to taste

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