Roasted Corn & Shishito Pepper Salsa

BY JAMIE AQUINO
 

If there’s one pepper to look forward to every summer, it’s the gloriously tasty Shishito pepper.

Shishitos have thin cell walls with very little flesh, roasting and blistering them gently softens the pepper to yield a tender, fully edible pepper. Take advantage of them while they’re in season with this sweet and flavorful salsa!

schedule 15 MINUTES  group  4-6 PEOPLE

Ingredients

6 ears corn, peeled and washed
8oz shishito peppers, washed
2 fresh pimentos or 1 small red bell pepper
extra virgin olive oil
natural sea salt
1/2-1 teaspoon raw cane sugar

Instructions

Preheat a grill pan over a medium heat.

Place corn over a medium heat, either in a hot pan or over an open flame. Turn every 1-2 minutes, charring 50% of kernels.

While corn is grilling, place peppers on grill pan, turn peppers every 20-30 seconds, until 50% of skins are blistered.

Transfer peppers to a medium bowl, drizzle with olive oil and sprinkle with salt. Once peppers have cooled enough to handle, cut off stems, slice peppers into chunks and add back to bowl.

Remove corn from heat and allow to rest until cool enough to handle. Cut kernels from cob, add to peppers. Add pimento, drizzle of olive oil, salt, and sugar to taste. (If corn is very sweet, omit sugar.)

Stir to combine. Serve warm or cold!

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