Spicy Corn and Shish*to Salad Recipe (2024)

I dry pan cooked 2 of the ears of corn and added 2 fresh ears of corn for more interest. Used significantly less oil. Used white wine vinegar for the red onion rather than oil. Included the line juice, cumin, and salt. Excellent. Came together very easy and simply. Will make this again.

This looks good. I’m considering making this and adding a poached egg to give it some protein and make it a veggie main course.

Made exactly as the recipe instructs except for the cheese. Used shish*tos and fresh-shucked corn. It was easy. Chopped the peppers over co*cktails and talk while the onions and garlic marinated. My dinner guests freaked out at how good it was. We devoured it all. Just spicy enough, super interesting texture-wise, full of late-summer flavor and just scrumptious all around. It's a generous four servings, but I was grateful for that because otherwise we would have been fighting over this salad.

Raw. If you've not tried corn raw, I'd encourage you to do so. I nearly always eat mine raw -- it's crunchier, juicier, and less starchy and heavy-feeling that way.

When I made this, I was really craving the blistered shish*to (or padron) peppers that are one of my favorite summer snacks, so I left the peppers whole, blistered them in the olive oil, sprinkled them with a little maldon sea salt, and arranged them on top of the corn salad along with a chunky diced avocado. I also fine-diced the jalapeño and added it to the corn mixture. DELICIOSO!

Oh yum! For those who are shocked by raw corn: make the salad the same day you buy or pick the corn; don’t store the cobs in the fridge. That’s what makes them tough. Raw corn, perfectly fresh, is heaven.I made this exactly as written and I must say I’d be heavier with the spice and lime juice next time, but it was still delicious and very fast. I blister shish*tos all summer as a snack, so it was nice to do something different with them. A keeper recipe.

A keeper. I used just three corn cobs and everything seemed to be in proportion. The feta gave some decent salt and I may have pulled back on the added salt in the dressing. With my shish*to pepper producing like gangbusters, this will be made again and again until it stops.

Just a hint about cutting corn off the cob: lay it down on a cutting board, cut off one side, turn, cut, turn, etc. it doesn’t fly all over and no balancing act in a bowl.

It took over an hour to prepare the shish*to peppers. Six ounces is probably 25 peppers. It's a good dish, but just be prepared to spend a lot of time - or switch to bell pepper.

Tastes even better than it looks. Made tonight for a group and everyone loved it! Even people who said they don’t normally enjoy corn. I prepped in the morning then assembled about an hour before dinner so could serve the dish at room temperature. I opted to use feta and cilantro. I doubled the shish*to’s and made a bit extra dressing since I used 6 ears of corn which appeared to be way more than three cups. No matter how much corn I use next time, I’ll keep the extra shish*to’s...so delicious!

So good! I roasted the corn first, then the jalapeno and shish*tos. I was a little nervous about the heat factor from the spicy smell. I tasted it and it was delicious. The husband has a dislike of spicy, so I added 1 smallish heirloom tomato to balance it. Perfect. I'm making it again for the Labor Day cookout this weekend!

It was simple to make, and got rave reviews from everyone. Having fresh corn from our local farmers market made a difference too - corn has been very sweet this season.I did 3 tbl lime juice, 1 tbl oil - 2 tbl oil would have been way too much.As a bonus, I used the cobs to make corn stock, just deciding exactly what soup I want to make with it.

This is stupid delicious exactly as written. We’ve made it twice and neither time succeeded in stopping ourselves (two people) from consuming THE ENTIRE huge bowl’s worth. Other commenters are right; 5-6 cobs is definitely more corn than 3 cups, but 5 cobs is just right for me. And yeah, the commenter who said the dinner guests freaked out over how good it was? I’d lose my mind if someone served this to me, too. Delish. Make it tonight.

First, have to wonder how many people were in the kitchen to accomplish this in 15 minutes! Shucking and stripping the corn takes almost that long unless you don't care about removing all the silk. That aside, this is really good. Followed the recipe as shown, using Feta. Did let the shish*to peppers cool to room temp before mixing everything together. Definitely will fix this again. I do find it very aggravating when recipe times are so very far off and it's not just this one. Be realistic!

We loved this as an easy, tasty and interesting dish. Used three ears of fresh corn, followed recipe as close as we could, otherwise. Served as a side with roast salmon. Keeper for us.

Charring the corn and adding avocado to this already-great salad makes it even better

Delicious. I made this with peak summer farmer’s market corn. I substituted poblano pepper for the shish*to peppers, and used less than the recipe suggests because the poblano turned out to be spicier than usual (I omitted the jalapeño once I really that I had a hot poblano). My grocery had Salvadoran queso duro, which was great in this, adding a nice salty tang. Don’t leave out the cheese. It doesn’t *need* it, but it’s next level with it. I can’t wait to make this again.

This is excellent. I forgot the cheese and am glad I did, doesn’t need it. Simple and wonderfully delicious.

If you're lucky enough to live in Ohio and have a sweet corn harvest -- then you won't mind husking the corn. This dish is Devine!

You can sub poblano peppers for shish*to. I used two large ears of corn, added a tomato, and kept other ingredients the same. Served over grilled white fish. Delicious August dinner for two.

This. Is. So. Good. Added to favorites folder. Fresh sweet corn if you can get it is delish. We served it with blackened sockeye salmon and a few tortilla chips and wow. We decided to use this at an upcoming dinner we are hosting. It’s so amazingly yummy.

Good. Made it without the jalapeno and used feta. Ash and Eddie liked it too.

I cooked the shish*tos whole (sans stems), and threw the corn into the pan with the peppers at the end to cook it a bit. I wasn't feeling cumin this eve so I left it out. This is a delicious dish and will be on repeat in my kitchen throughout corn and pepper season!

There is something missing here. It feels more like an ingredient to add vs something on its own. Will try on tacos.

Made as written except I added halved grape tomatoes because I had a bunch. Delicious and tastes like summer.

Grilled the corn, shish*tos and jalapeño. Have also made as written. Both ways excellent!

I made this then I just turned it into esquites. Delicious.

Delicious even the next day!

Make sure to use fresh feta in brine, not crumbled! Makes such a difference.

Based on other reviews I made a few tweaks:1) Doubled the garlic and jalapeños2) Cut back on olive oil and added 1 T of red wine vinegar to the onion/garlic mixture3) Pan roasted half of the corn 4) Added avocadosI'll be eating the leftovers with some shredded chicken for lunch. Definitely will be making this recipe again!