Blistered Shishito Corn Salad
This fresh and fiery Blistered Shishito Pepper Corn Salad is the summer dish you didn’t know you needed. It’s quick, flavorful, and packed with peak-season produce. Oil free, gluten free, dairy free and ready in 30 minutes!
Servings 4 servings
Calories 247kcal
Equipment
- stove
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
Instructions
- Heat a non-stick or cast iron skillet over medium heat and add the peppers to the skillet. Give them a shake every couple of minutes until they're charred and a bit blistered. Remove and once they're cool enough to handle, finely chop.
- Add to a bowl with the corn, cucumbers, pistachios, dill, olives and green onion.
- In a separate jar, add the lime juice, tahini, maple syrup, garlic powder and sea salt. Stir to combine and season to taste.
- Drizzle over the salad and toss to combine. Enjoy immediately!
Nutrition
Serving: 1serving | Calories: 247kcal | Carbohydrates: 30g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 445mg | Potassium: 574mg | Fiber: 5g | Sugar: 9g | Vitamin A: 850IU | Vitamin C: 19mg | Calcium: 61mg | Iron: 2mg
