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Blistered Shishito and Corn Salad
Ingredients
  • 6 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 cups fresh corn kernels (from 3 ears of corn)
  • 1 medium avocado, cut into chunks
  • ⅓ cup crumbled queso fresco (or feta)
  • ¼ cup pepitas
Steps
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