Charred Shishito Pepper and Sweet Corn Salad with Garlic Vinaigrette

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant summer salad combining blistered shishito peppers and sweet corn tossed in a zesty garlic vinaigrette. This Mediterranean-inspired salad recipe (vegetarian), ready in about 22 minutes, pairs shishito peppers, 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

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

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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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