30 Mins

• 2 ears Corn
• 8 oz Shishito Peppers
• ¼ cup plus 2 Tbsp Extra-Virgin Olive Oil
• 3 Tbsp Minced Shallots
• ¼ cup Cilantro Leaves
• 2 Tbsp Rice Vinegar
• ½ tsp Ground Cumin
• ½ tsp Sea Salt, divided
• 1 Avocado, cut into chunks

Preheat cast iron skillet over medium-high. Once pan is hot, arrange Shishitos in single layer and drizzle with olive oil. Cook, undisturbed, 2 minutes before tossing; continue cooking another 3 minutes until skin is blistered. Use tongs to transfer peppers to cutting board and let sit until cool enough to handle.

Meanwhile, cut corn kernels off cob. 

Combine shallots, cilantro, rice vinegar, cumin, and ¼ teaspoon sea salt in medium bowl. Stream in remaining ¼ cup olive oil, whisking to combine. Let sit 10 minutes to allow shallots to soften.

Once peppers are cool enough to handle, chop into small pieces, discard stems, and transfer to mixing bowl. Season with remaining ¼ teaspoon sea salt. Add corn and avocado, if using, and season with pinch sea salt.

Pour dressing over salad and toss to combine. Garnish with cilantro and serve at room temperature.