Grilled Corn and Shishito Salad
So simple it’s barely a recipe.
Ingredients
3 ears corn
pint shishito peppers
1/4 small onion - red or sweet
2 tablespoons white wine vinegar
pinch sugar
olive oil
salt and pepper to taste
juice of half a lime
1/2 cup cherry tomatoes
2-4 ounces fresh pressed cheese - ricotta salata or cotija
1/4 cup basil microgreens or chopped large leaf basil
Method
Chop onion and combine with white wine vinegar, sugar and a pinch of salt in a small bowl, let stand while preparing the other components.
Preheat grill or grill-pan until hot. Toss shishitos in oil, salt and pepper; rub down corn with oil and top with salt and pepper. Grill corn, turning as needed to develop a full char on each size of each cob; remove from heat and place in a covered dish to steam while preparing shishitos. Grill peppers, turning as needed, until well charred all over. Remove from grill and let rest just until cool enough to handle.
Into a large bowl, slice kernels from each corn cob. Use a clean dish towel to hold the top of the cob while resting the bottom in the bottom of the bowl; slice down, close to the cob core, turning to remove all kernels as you go.
Chop shishitos and add to corn. Halve cherry tomatoes and add t corn along with prepared onion and crumbled cheese. Toss together and taste for seasoning. Add lime juice, basil and salt + pepper to taste .
Serve warm.
Serving
Serve as a side to chimmichurri grilled chicken, toss with pasta and grilled zucchini for a great summer supper, or serve as a snack with chips.