Grilled Corn with Shishitos
Jalapeño gives this summery salad terrific heat.
"I always hit my roasted corn with a squeeze of lime, it really makes the kernels' sweetness sing," says chef Dan Kluger of Loring Place in New York City. Here, he mixes it with tender garlic scapes and shishito peppers, a Japanese varietal high in vitamins A and C.
- 10 ears of corn
- 1 small bunch garlic scapes, washed and chopped
- 3 tablespoons olive oil (plus extra for drizzling)
- 3 teaspoons sea salt
- 1 onion, chopped
- 10 shishito peppers
- 2 tablespoons butter
- 1 teaspoon jalapeño, chopped with the seeds
- 1 cup mint, torn
- 1 cup basil, torn
- 1 lime, cut into wedges
To make the corn:
Heat grill and place 10 ears of corn, with husks intact, over hot grill turning every few minutes until fully done, about 8 minutes.
Remove from the grill and allow to cool. Then peel off the husks and shave off corn kernels.
To make the Garlic Scapes:
- In a bowl, toss 3 pieces of garlic scapes with 1 tablespoon olive oil and 1 teaspoon salt.
- Place on a heated grill or grill pan until tender, about 5 to 6 minutes.
Let cool, slice on the bias and set aside.
To make the Onions:
In a bowl, toss onion with 1 tablespoon of olive oil and 1 teaspoon salt.
Place on a heated grill or grill pan until charred and tender, about 3 to 4 minutes.
Let cool and then mix the onions with the garlic scapes.
To make the Shishitos:
In a bowl, toss shishito peppers with 1 tablespoon olive oil and 1 teaspoon salt.
Set a sauté pan over high heat, then add the peppers and sauté until brown, about one minute.
Let cool and cut into quarters on the bias.
Heat the sauté pan over high heat and add a drizzle of olive oil and two tablespoons of butter. Add the corn kernels, garlic scape and onion mix, shishitos, and jalapeños, and cook for one minute.
Remove from heat and plate with mint, basil, and a squeeze of lime.