Best 2 Spicy Corn And Shishito Salad Recipes
**Tantalize your taste buds with a vibrant and flavorful Spicy Corn and Shishito Salad, a symphony of textures and tastes that will add a zesty kick to your culinary repertoire.**
This tantalizing salad features a medley of roasted corn, charred shishito peppers, crisp red onions, refreshing cilantro, and a tangy lime dressing, all harmoniously combined to create a delightful symphony of flavors. The sweetness of the corn perfectly complements the mild heat of the shishito peppers, while the red onions add a subtle crunch and the cilantro brings a refreshing herbaceousness. Drizzled with a zesty lime dressing, this salad becomes an irresistible treat that will elevate any meal.
**Recipe 1: Spicy Corn and Shishito Salad**
This classic recipe showcases the harmonious blend of roasted corn, charred shishito peppers, red onions, cilantro, and a tangy lime dressing. Follow the step-by-step instructions to create a flavorful and visually appealing salad that will be the star of your next gathering.
**Recipe 2: Grilled Corn and Shishito Salad with Avocado Dressing**
This variation introduces a creamy avocado dressing to the mix, adding a rich and velvety texture to the salad. The avocado's natural sweetness complements the spicy peppers and roasted corn, while the addition of fresh mint brings a refreshing touch.
**Recipe 3: Corn and Shishito Salad with Black Bean Salsa**
This recipe incorporates a vibrant black bean salsa, combining chopped tomatoes, black beans, corn, red onions, cilantro, and a tangy lime dressing. The salsa adds a delightful pop of color and flavor to the salad, making it a refreshing and satisfying meal.
**Bonus Recipe: Shishito Pepper Tempura**
As a special treat, this bonus recipe offers a delectable twist on shishito peppers. Lightly battered and fried, the shishito peppers become crispy and golden brown, with a tender and flavorful interior. Served with a spicy mayonnaise dipping sauce, these tempura-fried peppers are a delightful appetizer or snack.
SEARED SHISHITO PEPPERS WITH CORN AND JAPANESE CURRY
Japanese curry paste both flavors and thickens a simply made, buttery sauce for corn kernels and shishito peppers in this colorful vegetable sauté from the Houston chef Chris Shepherd. It's an intense, rich side dish for roast chicken, pork or a full-flavored fish like salmon or mackerel. If it's not corn season, substitute frozen corn and shave a minute or two off the cooking time. In either case this dish comes together in a flash.
Provided by Melissa Clark
Categories vegetables, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat a large sauté pan over high heat and add oil; let heat for 30 seconds. Add shishitos and let blister, tossing them in the pan, about 2 to 3 minutes. Add corn and cook, stirring, until lightly browned and tender, 2 to 3 minutes longer.
- Lower heat to medium and add curry paste, white wine and butter. Cook until sauce begins to coat vegetables, 2 to 3 minutes. Season with salt and pepper to taste and serve immediately.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 342 milligrams, Sugar 4 grams, TransFat 0 grams
FARRO SALAD WITH CHARRED SHISHITO PEPPERS AND CORN
This farro salad can be enjoyed warm or cold. I am lucky that my mom has an amazing garden every summer and gives me all kinds of vegetables to try-I use many of them for this recipe! -Tracy Kaifesh, Laguna Niguel, California
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place farro in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes., Meanwhile, for dressing, whisk together 1/4 cup oil, lime juice, garlic powder, cumin and salt; set aside. Preheat a grill pan over medium-high heat. Toss peppers with 1 teaspoon oil. Cook until all sides are blistered and blackened, 6-8 minutes, turning occasionally with tongs. Transfer to a cutting board. Chop peppers; discard stems. Transfer to a large bowl., Brush corn with remaining 1 teaspoon oil. Cook until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly. Cut corn from cobs; add to peppers. Drain farro; add to corn mixture. Stir in tomatoes, cheese, radishes, green onions and dressing; toss to coat. Serve warm or chilled.
Nutrition Facts : Calories 233 calories, Fat 11g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 240mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
Tips:
- Choose the ripest and freshest corn and shishito peppers available. This will ensure the best flavor and texture in your salad.
- Char the corn and shishito peppers over high heat. This will give them a slightly smoky flavor and help to bring out their natural sweetness.
- Use a flavorful dressing. The dressing in this recipe is a simple combination of olive oil, lime juice, cilantro, and salt, but you can also experiment with other dressings, such as a vinaigrette or a creamy dressing.
- Add some crumbled queso fresco or feta cheese to the salad for a salty, tangy flavor.
- Serve the salad immediately or chill it for later. This salad is delicious either way.
Conclusion:
This spicy corn and shishito salad is a delicious and refreshing summer dish. It's perfect for potlucks, picnics, or backyard barbecues. The combination of charred corn, shishito peppers, and a flavorful dressing is sure to please everyone at your table. So next time you're looking for a quick and easy salad to make, give this recipe a try!
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