Name: Blistered Shishito Corn Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 8 oz shishito peppers; 4 ears corn (cut off the cob); 2 Persian cucumbers (chopped); ½ cup pistachios (chopped); ½ cup dill (chopped); ¼ cup pitted Castelvetrano olives (chopped); 3 green onions (chopped); ¼ cup lime juice; 2 tbsp tahini or olive oil; 1 tsp maple syrup; ½ tsp garlic powder; ½ tsp sea salt

Blistered Shishito Pepper Corn Salad

Sweet summer corn and smoky blistered shishito peppers are the unexpected duo you didn’t know your salad routine was missing. This easy, flavor-packed dish comes together in under 30 minutes and tastes like something you’d find on a breezy restaurant patio. Just char the peppers in a hot skillet until blistered and tender, toss with fresh corn kernels or (sauté them if you’d like), crunchy pistachios, a handful of fresh herbs, and a zippy lime-tahini dressing. It’s vibrant, a little spicy, and basically begs to be paired with a crisp glass of white wine or eaten straight out of the mixing bowl. You can customize it in whatever way you want; consider adding different nuts, adding a touch of sweetness or doubling up the recipe to feed a crowd! I promise, you will have this recipe on repeat!

Ingredients for Blistered Shishito Pepper Corn Salad

This Shishito pepper salad is the perfect summer salad; it’s sweet, smoky, herby, and fresh! Here’s what you need:

Shishito peppers: Mild, thin-skinned Japanese peppers that blister beautifully. When charred, they bring smoky depth and a slight surprise factor that you might not see coming, as sometimes one packs a little more heat than the other!
Corn: Fresh and sweet, cut straight off the cob. It adds juicy bursts of natural sweetness and texture to every bite. The contrast in color is also just beautiful.
Persian cucumbers: Crisp and refreshing. Their delicate skins and mild flavor make them ideal for raw salads.
Pistachios: For crunch and rich flavor. They lend nutty, buttery notes that contrast beautifully with the fresh vegetables.
Dill: Adds bright, herbaceous notes. It ties the whole salad together.
Castelvetrano olives: Briny, buttery, and full of umami. Their mellow, meaty texture complements the crisp veggies without overpowering them.
Green Onion: Brings gentle sharpness and enhances the overall savoriness of the dish.
Lime juice: For fresh, zippy acidity. It lifts and balances the flavors, making each component pop.
Tahini (or olive oil): Adds creaminess or richness, your choice. Tahini gives a slightly nutty, earthy tone, while olive oil keeps it light and smooth.
Maple syrup: To balance the acidity. It rounds out the dressing with a touch of natural sweetness.
Garlic powder: For savory depth. It infuses the salad with warm, umami-rich flavor in a subtle, no-fuss way.

What are Shishito Peppers?

Shishito peppers are small, wrinkled Japanese peppers that are typically mild in heat and ideal for quick charring. You may have seen them on the menu at a restaurant and didn’t think much of them, but these thin-skinned peppers are perfect for blistering in a hot pan or grill. Every so often, you’ll get a spicy one, but most are totally mellow.

Are Shishito Peppers Hot?

Generally, no! Most shishito peppers are very mild, but about 1 in 10 may surprise you with a little heat. It’s part of the fun. If you do get one with a bit of heat, it’s nothing that will have you blowing steam; don’t worry!!

Where to Find Shishito Peppers?

You can usually find them at farmers’ markets, Asian grocery stores, or well-stocked produce sections during the summer months. Look for bright green, slightly wrinkled skin and firm texture.

Using Frozen or Canned Corn

Fresh corn is always best, especially for this fresh, blistered shishito pepper corn salad. However, frozen corn can be used in a pinch. Simply thaw and pat dry before adding to the salad. Avoid canned corn if possible, as it lacks the natural crunch and sweetness of fresh.

How to Make Blistered Shishito Peppers

Heat a cast iron or non-stick skillet over medium heat. Add the shishito peppers in a single layer and let them cook undisturbed for 2–3 minutes. Then toss occasionally until they’re blistered and blackened in spots. Once cooled, finely chop for the salad.

Can You Blister Shishito Peppers in the Oven?

Yes! Set your oven to broil, place peppers on a baking sheet, and broil for 6–8 minutes, flipping once, until blistered and lightly charred. Keep a close eye so they don’t burn.

How to Cut Corn Off the Cob

Stand the corn upright in a large bowl or on a cutting board and carefully run a sharp knife downward to slice off the kernels. Rotate the cob and repeat until all the corn is removed. If standing the corn upright brings you some fear, you can also lay it flat and cut down towards the board and then rotate the cob onto the flat side (like in the photo above).

How to Make Shishito Pepper Corn Salad

Once the peppers are blistered, cooled slightly and chopped, combine them in a large bowl with fresh corn, cucumbers, chopped pistachios, dill, olives, and green onions.

Make the Dressing

In a separate bowl or jar, whisk together lime juice, tahini (or olive oil), maple syrup, garlic powder, and sea salt. Taste and adjust as needed.

Assemble & Enjoy!

Drizzle the dressing over the salad and toss gently to combine. Serve immediately or chill for a refreshing cold salad.

What To Serve With This Blistered Shishito Pepper Corn Salad

Imagine this salad on the table at your next summer gathering. It is delicious alongside grilled tofu, veggie burgers, tacos, or veggie skewers. It’s also lovely piled on top of grain bowls for extra flavor and texture. You’re going to love the texture of this salad all by itself, and maybe it won’t even make it out of the serving bowl!

Why You’ll Love This Recipe

This vibrant salad is totally plant-based and vegan-friendly, making it a go-to for nearly any gathering. It’s quick and easy to prepare, bursting with color, crunch, and bold flavor in every bite. I love that the salad totally has an elevated, luxurious vibe to it thanks to the shishito peppers! So, whether you’re headed to a cookout, potluck, or just need a satisfying meal, this one’s a guaranteed crowd-pleaser and on repeat!

Frequently Asked Questions For This Blistered Shishito Pepper Salad

Can I make this salad ahead of time? Yes! You can prep all the ingredients and toss just before serving, or toss and chill until ready to serve.

How long does this salad last in the fridge? Up to 3 days in an airtight container. Store the dressing separately for best results.

Can I use a different dressing? Absolutely. A simple lime vinaigrette or olive oil and lemon would also be great.

Are blistered shishito peppers healthy? Yes! Shishitos are low in calories and packed with antioxidants, fiber, and vitamins A and C. When blistered without oil or with minimal fat, they’re a nutritious and flavor-packed addition to any dish.

Will frozen corn work here? It can! Thawed frozen corn works well, but be sure to dry it thoroughly so it doesn’t water down the salad. For best flavor and texture, fresh corn is still the top choice.

Did you make this recipe?

Don’t forget to leave a rating and review below! Try these recipes next:

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Dairy Free Mexican Street Corn Dip

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Blistered Shishito Pepper Corn Salad