Spicy Corn and Shishito Salad

cooking.nytimes.com
serves 4
Ingredients

• 3½ 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 (from 4 to 6 ears of corn)
• 6 ounces shishito peppers, stemmed and cut crosswise into ¼-inch slices, or green bell peppers, stemmed and diced
• 1 large jalapeño, seeds and ribs removed, diced
• ¼ cup grated Cotija or crumbled feta cheese (optional), or to taste
• ¼ cup chopped fresh cilantro leaves and tender stems, plus more to taste

Preparation​​​

• 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 1½ tablespoons 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 cilantro.

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