Charred Shishito Pepper and Sweet Corn Salad with Garlic Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant summer salad combining blistered shishito peppers and sweet corn tossed in a zesty garlic vinaigrette. This mediterranean-inspired salads (vegetarian) ready in about 22 minutes pairs shishito peppers, (from 1 ear) fresh corn kernels, extra virgin olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Mediterranean cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat a large cast iron skillet over high heat until smoking. Add 1 tbsp extra virgin olive oil and 12 oz shishito peppers, cooking for 5-6 minutes while tossing frequently until the peppers are blistered and slightly charred. Transfer to a bowl.
  2. Step 2: In the same skillet, add 1 cup fresh corn kernels and cook for 3 minutes, stirring occasionally until they develop golden spots. Add corn to the bowl with peppers.
  3. Step 3: Whisk together 2 tbsp extra virgin olive oil, 2 minced garlic cloves, 2 tbsp fresh lemon juice, 1 tsp honey, 1/2 tsp sea salt, and 1/4 tsp cracked black pepper until emulsified.
  4. Step 4: Pour the garlic vinaigrette over the warm peppers and corn, tossing gently to coat. Stir in 2 tbsp chopped fresh cilantro and sprinkle with 2 tbsp toasted pumpkin seeds.
  5. Step 5: Serve immediately as a vibrant side or light vegetarian main.

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Frequently asked questions

How long does Charred Shishito Pepper and Sweet Corn Salad with Garlic Vinaigrette take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Shishito Pepper and Sweet Corn Salad with Garlic Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shishito peppers from drying out.

Can I substitute ingredients in Charred Shishito Pepper and Sweet Corn Salad with Garlic Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Shishito Pepper and Sweet Corn Salad with Garlic Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Charred Shishito Pepper and Sweet Corn Salad with Garlic Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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