Roasted Corn & Shishito Summer Salsa

Roasted Corn & Shishito Summer Salsa

This high-summer salsa is a great way to use your farmers market produce
Prep Time10 mins
Active Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: Mexican, Vegetarian
Keyword: Corn, Salsa, Summer, Vegan
Yield: 4


  • 6 ears corn peeled and washed
  • 8 oz shishito peppers washed
  • 2 fresh pimentos or 1 small red bell pepper washed
  • extra virgin olive oil
  • sea salt
  • ½-1 tsp raw cane sugar


  • Place corn over a medium flame. Turning every 1-2 minutes, char 50% of kernels. This can also be done in a skillet over medium heat.
  • 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 a drizzle of olive oil, salt and sugar to taste. (If corn is very sweet, omit sugar.) Stir to combine. Serve warm or cold!

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