Shishito peppers can be mild or spicy, but always delicious. I look forward to making them every summer. This East Asian chili is great roasted or grilled and are the perfect healthy snack with a cold drink. This recipe is made with roasted corn and Pecorino cheese. The cumin-lime vinaigrette really makes them shine.
- 15-20 Shishito peppers or any other mild to medium hot pepper
- 1 ear of corn, kernels removed
- 4 scallions, sliced into 1/4 inch diagonals
- 1 tablespoon grated Pecorino cheese
- Small bunch Cilantro, leaves removed from stems
- Salt and pepper
- Olive oil
- Cumin lime dressing
Prepare a skillet over medium high heat. Put the peppers and scallions in a bowl and coat with two tablespoons of olive oil and season with salt and pepper. Place the peppers and the scallions in the pan and cook until they are slightly charred and blistered about 3-5 minutes.
Reserve the peppers and the scallions on a plate and wipe the pan clean with a paper towel. Add a fresh tablespoon of olive oil to the pan and add the corn and season with salt and pepper. Cook the corn until it is nicely browned.
Arrange the peppers, corn and scallions over the plate and sprinkle with the cilantro. Grate the cheese over the plate and drizzle with the cumin lime dressing.