Seared Shishito Peppers With Corn And Japanese Curry Food

SEARED SHISHITO PEPPERS WITH CORN AND JAPANESE CURRY

Seared Shishito Peppers With Corn and Japanese Curry image

Japanese curry paste both flavors and thickens a simply made, buttery sauce for corn kernels and shishito peppers in this colorful vegetable sauté from the Houston chef Chris Shepherd. It's an intense, rich side dish for roast chicken, pork or a full-flavored fish like salmon or mackerel. If it's not corn season, substitute frozen corn and shave a minute or two off the cooking time. In either case this dish comes together in a flash.

Provided by Melissa Clark

Categories vegetables, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 tablespoon neutral oil, such as sunflower or grapeseed
4 ounces/2 packed cups whole shishito peppers
4 cups fresh corn kernels (from 4 to 5 large ears corn)
3 tablespoons Japanese curry paste (also called curry sauce mix)
1/2 cup dry white wine
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper

Steps:

Heat a large sauté pan over high heat and add oil; let heat for 30 seconds. Add shishitos and let blister, tossing them in the pan, about 2 to 3 minutes. Add corn and cook, stirring, until lightly browned and tender, 2 to 3 minutes longer.
Lower heat to medium and add curry paste, white wine and butter. Cook until sauce begins to coat vegetables, 2 to 3 minutes. Season with salt and pepper to taste and serve immediately.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 342 milligrams, Sugar 4 grams, TransFat 0 grams

SPICY CORN AND SHISHITO SALAD

Spicy Corn and Shishito Salad image

In this recipe, shishito peppers are sliced, lightly sautéed, then tossed with raw summer corn and a cumin-lime vinaigrette for a summer salad that's crunchy, smoky and a little spicy. Traditionally used in Japanese and Korean cooking, shishitos are small, thin-skinned green peppers that have become increasingly popular in the United States. They are typically mild in flavor, but the occasional pepper packs a spicy punch. If you can't find them, use diced green bell peppers in their place. Finally, cilantro-averse cooks can substitute fresh mint.

Provided by Lidey Heuck

Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 1/2 tablespoons olive oil
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Kosher salt
1/3 cup diced red onion
1 garlic clove, minced
3 cups fresh corn kernels (from 4 to 6 ears of corn)
6 ounces shishito peppers, stemmed and cut crosswise into 1/4-inch slices, or green bell peppers, stemmed and diced
1 large jalapeño, seeds and ribs removed, diced
1/4 cup grated Cotija or crumbled feta cheese (optional), or to taste
1/4 cup chopped fresh cilantro leaves and tender stems, plus more to taste

Steps:

In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and 3/4 teaspoon 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 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 toss well. Add the cheese, if using, and toss. Garnish with cilantro.

SAUTEED SHISHITO PEPPERS

Sauteed Shishito Peppers image

Provided by Ina Garten

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

Good olive oil
1/2 pound shishito peppers
Kosher salt and freshly ground black pepper
1/2 lime
Flaked sea salt, such as Maldon

Steps:

Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium to medium-high heat. When the oil is hot, add the whole peppers in one layer and sprinkle them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 4 to 6 minutes, tossing often until blistered and browned. Off the heat, squeeze some lime juice on the peppers and sprinkle with flaked sea salt. Serve hot right from the pan or transfer to a small serving dish. Have a dish nearby for discarding the stems.

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