This fresh and fiery Blistered Shishito Pepper Corn Salad is the summer dish you didn’t know you needed. It’s quick, flavorful, and packed with peak-season produce. Oil free, gluten free, dairy free and ready in 30 minutes!
0 Heat a non-stick or cast iron skillet over medium heat and add the peppers to the skillet. Give them a shake every couple of minutes until they're charred and a bit blistered. Remove and once they're cool enough to handle, finely chop.
1 Add to a bowl with the corn, cucumbers, pistachios, dill, olives and green onion.
2 In a separate jar, add the lime juice, tahini, maple syrup, garlic powder and sea salt. Stir to combine and season to taste.
3 Drizzle over the salad and toss to combine. Enjoy immediately!
