“This is backyard barbecue stuff right here. Serve as an appetizer or a side—it’s our version of elote (Mexican street corn), 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.”
recipe 
yields
4 side servings
Neutral high-heat oil, such as grapeseed or canola
2 cups shishito peppers
¼ cup corn nuts
1 lime, juiced
2 cups Cotija cheese
1 teaspoon jalapeño, chopped fine
Salt
Cilantro
Ingredients
steps
- 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.
Date Published: 09.11.15
share
-
Recipe By
Chefs Seth Siegel-Gardner and Terrence Gallivan of The Pass & Provisions, Houston, Texas -
Contributing City
Houston
