Recipe: Blistered Shishito Peppers from Seasons 52

Ingredients:

  • 3 cups whole shishito peppers
  • ½ ear of roasted corn, cut from cob (see recipe below)
  • 2 oz. Crumbled feta cheese
  • 2 oz. Crumbled goat cheese
  • Lemon aioli (see recipe below)
  • Two pinches Sumac
  • 1 tbsp. Extra virgin olive oil

Procedure:

  • · Heat oven to 350°F.
  • · Start with 3 cups whole shishito peppers and place them in a pan.
  • · Lightly coat peppers with extra virgin olive oil. Add roasted corn and two pinches sumac.
  • · Bake peppers, corn and sumac for 10 minutes at 350°F.
  • · Place cooked ingredients in bowl. Top with crumbled feta and crumbled goat cheese and lemon aioli.
  • · Serve warm.

Serves 8

Lemon Aioli:

  • 3,garlic cloves, peeled and minced
  • ½ cup mayonnaise
  • 1 teaspoon finely grated lemon zest
  • 1 to 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Coarse salt and ground pepper

Preparation Steps:

  • · In a small bowl, combine mayonnaise, lemon zest, lemon juice (to taste), Dijon mustard and minced garlic. Season with coarse salt and ground pepper to taste. Stir to combine.

Roasted Corn:

  • 1 ear corn on the cob

Preparation Steps:

  • · Preheat oven to 350°F.
  • · Place corn husks directly on the oven rack and roast for 30 minutes, or until corn is soft.
  • · Peel husks and cut kernels off the cob
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