This is backyard BBQ stuff right here. Serve as an appetizer or a side—it’s our version of Mexican Street Corn (Elote), and we even use corn nuts (the kind you get at the truck stop) for crunch. We make these peppers in our wood fired oven at the restaurant, but you could do them on a stove or on a really hot charcoal grill.
- Heat a sauté pan over high heat, and add enough oil to coat bottom.
- Add shishitos and roast until blistered and dark in color. Add corn nuts and continue to cook for 1 more minute.
- Remove from heat and place pepper/nut mix in a bowl. Toss with lime juice, cheese, jalapeño, salt, and cilantro. Serve hot.