Charred Shishito Corn and Avocado Salad

Bowl of charred corn salad with shishito peppers, avocado, queso fresco, cilantro, and lime.

5 from 1 vote

Charred Shishito Corn and Avocado Salad

Sweet charred corn, blistered shishito peppers, creamy avocado, queso fresco, and a bright lime cumin vinaigrette come together in this vibrant summer salad. Serve it as a side dish or enjoy it as a scoopable dip.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Salad, Side Dish

Cuisine: American, Mexican

Keyword: Appetizer, Avocado, Cheese, Corn, Dip, Salad, Shishito Peppers, Summer, Vegetarian

Servings:

Author: Carolyn Stilwell

Ingredients

Lime Cumin Vinaigrette

2 tablespoons Extra Virgin Olive Oil
2 tablespoons Lime Juice about 1 medium lime (plus more to taste)
1 teaspoon Lime Zest about 1 medium lime
1 teaspoon Kosher Salt
½ teaspoon Black Pepper
½ teaspoon Cumin

Salad

1 pound Corn about 4 small ears
8 ounces Shishito Peppers
1 tablespoon Avocado Oil or neutral oil of choice
2 medium Avocados cut into ½-inch pieces
4 ounces Queso Fresco crumbled
½ cup Fresh Cilantro roughly chopped
1 tablespoon Jalapeño finely diced (about ½ small jalapeño) (optional)

US Customary - Metric

Instructions

Make the vinaigrette: Whisk together the olive oil, lime zest, lime juice, cumin, salt, and pepper in a small bowl until well combined.
Char the corn: Heat a large skillet over medium-high heat. Add the ears of corn and cook, turning occasionally, until lightly charred on all sides, about 8–10 minutes. Let cool slightly, then cut the kernels off the cob.
Char the shishitos: Use the tip of a knife to poke a small hole in each shishito pepper to help prevent them from bursting. Add the avocado oil, then the shishitos. Cook over medium to medium-high heat, turning occasionally, until blistered and lightly charred, 6–8 minutes. Let cool slightly, then chop into bite-sized pieces, discarding the stems.
Assemble the salad: Add the charred corn, chopped shishitos, avocado, queso fresco, cilantro, jalapeño (if using), and the vinaigrette to a large bowl. Gently toss until evenly coated.
Finish and serve: Taste and season with additional lime juice, kosher salt, and black pepper as desired. Serve immediately as a salad or with your favorite chips or crackers for scooping.

Notes

Taste and adjust: This salad tastes best when it's generously seasoned. The vinaigrette will taste saltier on its own than it will after it's tossed with the corn, avocado, and queso fresco, so wait until everything is combined before adjusting. I almost always finish with additional lime juice and another pinch of Diamond Crystal kosher salt before serving.
Ripe avocados: Use ripe avocados that give slightly when gently squeezed. They'll create the creamiest texture and best flavor.
Frozen corn shortcut: Substitute about 3 cups thawed frozen fire-roasted corn, such as Trader Joe's Fire Roasted Corn, and skip the charring step.
Optional jalapeño: The jalapeño adds a mild kick without making the salad overly spicy. Leave it out if you prefer a milder flavor.
Optional shallot: For extra savory flavor, stir 1 finely minced shallot into the vinaigrette.
Cutting the corn: Place a small bowl upside down inside a larger mixing bowl. Stand each ear of corn upright on the small bowl and slice downward with a sharp knife. The larger bowl catches the kernels and helps keep your countertop clean.
Best skillet: Carbon steel and cast iron develop the deepest char and retain heat well, but any large skillet will work.
Vegan option: Omit the queso fresco for a vegan version. The avocado still makes the salad creamy and delicious.
Serving as a dip: For a creamier, more scoopable dip, gently mash some of the avocado as you toss everything together. You can also use an extra avocado and chop the shishito peppers a little finer if desired.

Nutrition