Charred Shishito and Raw Corn Salad

Using a sharp knife, slice the corn kernels off the cobs into a large bowl. Ensure you do not cut too deep into the woody cob.

Heat neutral oil in a cast iron skillet over high heat until just smoking (approx. 200°C/400°F). Add the whole shishito peppers in a single layer.

Sear the peppers undisturbed for 2 minutes until blistered and charred on one side. Toss and cook for another 1-2 minutes until softened but not mushy. Remove from heat.

Once the peppers are cool enough to handle, remove the stems and roughly chop them into 2cm pieces. Seeds can be left in for texture or removed.

In a small jar or bowl, whisk together the lime juice, olive oil, ground cumin, honey (if using), and salt until emulsified.

Add the chopped shishitos, red onion, jalapeño (if using), and cilantro to the bowl with the corn. Pour the vinaigrette over the vegetables and toss to combine.

Transfer to a serving platter and top generously with crumbled cotija cheese. Serve immediately.