Charred Shishito Pepper and Sweet Corn Salad with Garlic Vinaigrette

By AislePrompt Test Kitchen · 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.

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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