Cooking Method: Cooking
Yields:
1 Serving
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
5 Mins
Total Time:
25 Mins
This recipe is a crazy combination of flavors. There’s a LOT going on in the best way: bitter shishito peppers, sweet corn, spicy jalapeños, salty pistachios and parmesan, and brightness from fresh lemon, basil, and mint. But this is a symphony of textures and flavors that’s surprisingly subtle. It sneaks up on you and leaves you wanting more.
Ingredients
Adjust Servings
Instructions
- Start by preparing your veggies. Mince garlic and set aside. Seed jalapeños and dice, add jalapeño to large bowl. Chop onion, basil, mint, and add to bowl with jalapeños. If you're going to grill your corn, add it to a hot grill (or grill pan) for 5 minutes, rotating to get an even char on each side. Remove from heat and remove kernels from cob with a knife, and add corn kernels to bowl.
- Remove stems from shishito peppers and chop into 1 inch pieces. Roughly chop pistachios.
- In a skillet on medium high heat, add 1 tbsp olive oil. Add garlic cloves and stir until fragrant. Add shishito peppers and cook for 3 minutes until browned. Add red pepper flakes and pistachios and toast for an additional minute. Remove from heat and add peppers to bowl.
- Drizzle salad with a generous glug of olive oil, the juice of both lemons, salt and pepper to taste, and toss. Serve topped with parmesan and enjoy!
