Grilled Shishito Peppers
Grilled shishito peppers are smoky, sweet, spicy, and are sure to become a new favorite. This recipe will walk you through the easy steps of preparing and grilling them. This vegan and gluten free recipe is ideal for summer picnic or bbq side dish.
Servings: 4 cups
Calories: 71kcal
Cost: $5
Ingredients
- 1 pound Shishito Peppers
- 1 Cup corn
- 1 Tablespoon oilve oil
- ½ teaspoon Shichimi Togarashi Seasoning
- Sea Salt per taste
- Juice of 1 lemon or lime
Instructions
- Heat a large skillet (preferable cast iron) over medium heat. Wait few minutes so skillets gets hot. Add the oil. As oil sizzles, add the shishito peppers. Spread out into one layer and allow to cook for 2-3 minutes or until they look charred and blistered on the underside.
- Add the Corn and let it sizzle along the way. Flip the peppers and repeat on the other side, another 2-3 minutes. Turn off the heat.
- Remove the peppers and corn from the heat and sprinkle with salt and lemon or lime juice and seasoning. Serve immediately.
Notes
Shishito peppers are available in US all year round but peak season is summer and fall. Fresh peppers will last about 2 weeks in the refrigerator. Choose bright green and firm peppers for best natural earthy flavor.
Nutrition
Serving: 1cup | Calories: 71kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 99mg | Fiber: 2g | Sugar: 4g