Recipe: Blistered Shishito Peppers from Seasons 52

Ingredients:

• 3 cups whole shishito peppers
• ½ ear of roasted corn, cut from cob (see recipe below)
• 2 oz. Crumbled feta cheese
• 2 oz. Crumbled goat cheese
• Lemon aioli (see recipe below)
• Two pinches Sumac
• 1 tbsp. Extra virgin olive oil

Procedure:

• · Heat oven to 350°F.
• · Start with 3 cups whole shishito peppers and place them in a pan.
• · Lightly coat peppers with extra virgin olive oil. Add roasted corn and two pinches sumac.
• · Bake peppers, corn and sumac for 10 minutes at 350°F.
• · Place cooked ingredients in bowl. Top with crumbled feta and crumbled goat cheese and lemon aioli.
• · Serve warm.

Serves 8

Lemon Aioli:

• 3,garlic cloves, peeled and minced
• ½ cup mayonnaise
• 1 teaspoon finely grated lemon zest
• 1 to 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• Coarse salt and ground pepper

Preparation Steps:

• · In a small bowl, combine mayonnaise, lemon zest, lemon juice (to taste), Dijon mustard and minced garlic. Season with coarse salt and ground pepper to taste. Stir to combine.

Roasted Corn:

• 1 ear corn on the cob

Preparation Steps:

• · Preheat oven to 350°F.
• · Place corn husks directly on the oven rack and roast for 30 minutes, or until corn is soft.
• · Peel husks and cut kernels off the cob