Blistered Shishito and Corn Salad

The only thing that beats my love to cook is my love to eat. I eat a pretty clean diet and have a ton of fun converting recipes to healthier versions without any sacrifice of flavor.

6 to 8 oz. shishito peppers

¼ cup plus 2 Tbsp. extra-virgin olive oil

3 Tbsp. minced shallots

3 Tbsp. finely chopped fresh cilantro

2 Tbsp. seasoned rice vinegar

½ tsp. ground cumin

½ tsp. kosher salt, divided

2 heaping cups fresh corn kernels (from 3 ears of corn)

1 medium avocado, cut into chunks

⅓ cup crumbled queso fresco or feta cheese

¼ cup pepitas

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Directions at dishingouthealth.com

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