Spicy Corn and Shishito Salad

I dry pan cooked 2 of the ears of corn and added 2 fresh ears of corn for more interest. Used significantly less oil. Used white wine vinegar for the red onion rather than oil. Included the line juice, cumin, and salt. Excellent. Came together very easy and simply. Will make this again.

Made exactly as the recipe instructs except for the cheese. Used shishitos and fresh-shucked corn. It was easy. Chopped the peppers over cocktails and talk while the onions and garlic marinated. My dinner guests freaked out at how good it was. We devoured it all. Just spicy enough, super interesting texture-wise, full of late-summer flavor and just scrumptious all around. It's a generous four servings, but I was grateful for that because otherwise we would have been fighting over this salad.

When I made this, I was really craving the blistered shishito (or padron) peppers that are one of my favorite summer snacks, so I left the peppers whole, blistered them in the olive oil, sprinkled them with a little maldon sea salt, and arranged them on top of the corn salad along with a chunky diced avocado. I also fine-diced the jalapeño and added it to the corn mixture. DELICIOSO!

This looks good. I’m considering making this and adding a poached egg to give it some protein and make it a veggie main course.

Raw. If you've not tried corn raw, I'd encourage you to do so. I nearly always eat mine raw -- it's crunchier, juicier, and less starchy and heavy-feeling that way.

First, have to wonder how many people were in the kitchen to accomplish this in 15 minutes! Shucking and stripping the corn takes almost that long unless you don't care about removing all the silk. That aside, this is really good. Followed the recipe as shown, using Feta. Did let the shishito peppers cool to room temp before mixing everything together. Definitely will fix this again. I do find it very aggravating when recipe times are so very far off and it's not just this one. Be realistic!

Oh yum! For those who are shocked by raw corn: make the salad the same day you buy or pick the corn; don’t store the cobs in the fridge. That’s what makes them tough. Raw corn, perfectly fresh, is heaven. I made this exactly as written and I must say I’d be heavier with the spice and lime juice next time, but it was still delicious and very fast. I blister shishitos all summer as a snack, so it was nice to do something different with them. A keeper recipe.

Just a hint about cutting corn off the cob: lay it down on a cutting board, cut off one side, turn, cut, turn, etc. it doesn’t fly all over and no balancing act in a bowl.

It took over an hour to prepare the shishito peppers. Six ounces is probably 25 peppers. It's a good dish, but just be prepared to spend a lot of time - or switch to bell pepper.

So good! I roasted the corn first, then the jalapeno and shishitos. I was a little nervous about the heat factor from the spicy smell. I tasted it and it was delicious. The husband has a dislike of spicy, so I added 1 smallish heirloom tomato to balance it. Perfect. I'm making it again for the Labor Day cookout this weekend!

Tastes even better than it looks. Made tonight for a group and everyone loved it! Even people who said they don’t normally enjoy corn. I prepped in the morning then assembled about an hour before dinner so could serve the dish at room temperature. I opted to use feta and cilantro. I doubled the shishito’s and made a bit extra dressing since I used 6 ears of corn which appeared to be way more than three cups. No matter how much corn I use next time, I’ll keep the extra shishito’s...so delicious!

A keeper. I used just three corn cobs and everything seemed to be in proportion. The feta gave some decent salt and I may have pulled back on the added salt in the dressing. With my shishito pepper producing like gangbusters, this will be made again and again until it stops.

This is stupid delicious exactly as written. We’ve made it twice and neither time succeeded in stopping ourselves (two people) from consuming THE ENTIRE huge bowl’s worth. Other commenters are right; 5-6 cobs is definitely more corn than 3 cups, but 5 cobs is just right for me. And yeah, the commenter who said the dinner guests freaked out over how good it was? I’d lose my mind if someone served this to me, too. Delish. Make it tonight.

It was simple to make, and got rave reviews from everyone. Having fresh corn from our local farmers market made a difference too - corn has been very sweet this season.I did 3 tbl lime juice, 1 tbl oil - 2 tbl oil would have been way too much. As a bonus, I used the cobs to make corn stock, just deciding exactly what soup I want to make with it.

We loved this as an easy, tasty and interesting dish. Used three ears of fresh corn, followed recipe as close as we could, otherwise. Served as a side with roast salmon. Keeper for us.