Charred Shishito, Corn and Red Pepper Salad

Ingredients

1. 2 tablespoons extra virgin olive oil

2. 1 cup corn

3. 2 cups shishito peppers [about 16 peppers]

4. Salt & pepper to taste

5. 1/3 cup fire roasted red peppers, thinly sliced

6. 1/4 cup crumbled cotija cheese

7. 1/4 cup cilantro, roughly chopped

8. Pinch of Aleppo pepper

9. Pinch of smoked Malden salt for garnish [optional]

10. Juice & zest of half a lime

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Servings: 1 salad

Steps

1. In a pan over medium heat, heat 2 tablespoons olive oil. Sear shishito peppers & corn until browned & charred, about 8-10 minutes. Season with salt & pepper to taste while cooking.

2. When peppers & corn are done cooking, plate with sliced fire roasted red peppers.

3. Garnish with crumbled cotija cheese, chopped cilantro, Aleppo pepper, smoked Malden salt, & juice & zest of half a lime.

4. Enjoy while still warm!