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Shishito Peppers, Mushrooms, & Corn Recipe

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This recipe for Shishito Peppers, Mushrooms, & Corn is from Mom's Favorites, with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3½ Tb. Gochujang Sauce
3½ Tb. olive oil
3 Tb. fresh lime juice
1/4 tsp. ground cumin
Kosher salt
1/3 c. diced red onion
1 garlic clove, minced
3 c. roasted corn kernels (from 4 to 6 ears of corn or use frozen corn, char in pan)
mushrooms
6 oz. shishito peppers, stemmed and cut crosswise into 1/4-inch slices
1 large jalapeño, seeds and ribs removed, diced
1/4 c. grated Cotija or crumbled feta cheese, to taste
1/4 c. chopped fresh cilantro



SHISHITOS & CORN Garlic Aïoli, Grana Padano, Shiitakes
Directions:
Directions:
In a small bowl, whisk Gochujang Sauce, 1/2 the olive oil with the lime juice, cumin and salt. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so the onions and garlic have time to mellow slightly in the dressing.)



Place the roasted corn kernels in a large bowl and set aside.



In a medium (10-inch) sauté pan, heat the remaining 1 1/2 tablespoons olive oil over medium heat. Add the shishitos, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes.



Add the peppers and dressing to the bowl with the corn and cashews and toss well. Add the cotija or feta cheese and toss. Garnish with cilantro.
Personal Notes:
Personal Notes:
Adapted from Tommy Bahama's Shishitos & Corn.

 

 

 

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