Roasted Corn & Shishito Summer Salsa

  • 6 ears corn, peeled and washed
  • 8 oz shishito peppers, washed
  • 2 fresh pimentos or 1 small red bell pepper
  • extra virgin olive oil
  • natural sea salt
  • 1/2 to 1 tsp raw cane sugar

Place corn over a medium heat flame. Turn every 1-2 minutes, char 50% of kernels.

While corn is grilling, place peppers on grill pan, turn peppers every 20-30 seconds, until 50% of skins are blistered. Transfer peppers to a medium bowl, drizzle with olive oil and sprinkle with salt. Once peppers have cooled enough to handle, cut off stems, slice peppers into chunks and add back to bowl.

Remove corn from heat, cool enough to handle. Cut kernels from cob, add to peppers. Add pimento, drizzle of olive oil, salt, and sugar to taste. (If corn is very sweet, omit sugar.) Stir to combine. Serve warm or cold!

Recipe by Jamie Aquino


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