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Spicy Corn and Shishito Salad

By cooking.nytimes.com

Spicy Corn and Shishito Salad

Cook:15min

Updated at: Thu, 21 Nov 2024 04:09:37 GMT

Nutrition balance score

Good

Glycemic Index

43

Low

Glycemic Load

5

Low

Nutrition per serving

Calories166.7 kcal (8%)

Total Fat13.1 g (19%)

Carbs11.8 g (5%)

Sugars4.8 g (5%)

Protein2.6 g (5%)

Sodium206.4 mg (10%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 ½ tablespoonsolive oil

2 tablespoonsfresh lime juice

¼ teaspoonground cumin

⅓ cupred onion

3 cupsfresh corn kernels

from to 6 of corn

6 ouncesshishito peppers

stemmed and cut crosswise into 1/4-inch slices, or green bell peppers, stemmed and diced

large, seeds and ribs removed, diced

¼ cupCotija cheese

grated, or crumbled feta, optional, or to taste

¼ cupfresh cilantro leaves

chopped, and tender stems, plus more to taste

Instructions

View on cooking.nytimes.com

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Notes

6 liked

0 disliked

Delicious

Go-to

Makes leftovers

Crispy

Easy

Sira K· last year

It's ok, not bad not that amazing :) :)

Jason M· last year

Makes leftovers

Skiing Zebra· 2 years ago

Special occasion

Love corn, love cilantro, love cheese… this was bound to be a winning recipe! 😋 We ate it with chips which was great 👌 I forgot to add salt to the peppers, but the chips and cheese compensated. Not too spicy either, which is great for me. You can easily adjust the spice level too. We doubled the recipe and am looking forward to snacking on it for a couple of days! This is a New York Times recipe, so you can’t open it directly through Whisk. But NYT allows you to view 1 (or was it 3?) recipes per day for free before it requires a subscription, so just put the recipe name into google and find it online that way.

Love corn, love cilantro, love cheese… this was bound to be a winning recipe! 😋 We ate it with chips which was great 👌 I forgot to add salt to the peppers, but the chips and cheese compensated. Not too spicy either, which is great for me. You can easily adjust the spice level too. We doubled the recipe and am looking forward to snacking on it for a couple of days!

This is a New York Times recipe, so you can’t open it directly through Whisk. But NYT allows you to view 1 (or was it 3?) recipes per day for free before it requires a subscription, so just put the recipe name into google and find it online that way.

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