Charred Corn and Shishito Pepper Salad
September 13, 2026 · Recipe by Chelsea Market
Grill-charred sweet corn and shishitos tossed with tomato, edamame, avocado, and a citrus-soy vinaigrette — Mark and Derek’s salad from Takumi Taco, via Chelsea Market.
This is Mark and Derek’s Charred Corn and Shishito Pepper Salad from Takumi Taco, published by Chelsea Market. Charred sweet corn and shishitos, then a citrus-soy dressing. For a simpler blistered-pepper plate, see Blistered Shishito Peppers; for corn without the grill, try Fresh Corn Salad with Brown Butter, Chives & Chiles.
CSA tips: Eight ears makes a crowd-sized bowl — halve everything for a weeknight. No grill? Char the corn and shishitos in a hot cast-iron skillet. Most shishitos are mild; about one in ten has heat. No yuzu? Use a little extra lime plus a squeeze of lemon. Shiso can be basil, mint, or both. Toss the avocado in last so it stays in pieces.
Courtesy of Takumi Taco. For the source post, see the original recipe.
Citrus-Soy Vinaigrette
Soy, lime, yuzu, rice vinegar, and mirin whisked with olive oil.
Ingredients
- 5 tablespoons soy sauce
- ¼ cup fresh lime juice (2 limes)
- 1½ tablespoons yuzu juice
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- ⅓ cup olive oil
Method
- In a small bowl, whisk together the soy sauce, lime juice, yuzu juice, rice vinegar, and mirin.
- Slowly whisk in the olive oil in a thin stream until incorporated.
Charred Corn and Shishito Pepper Salad
Charred corn and shishitos with scallion, carrot, tomato, edamame, and avocado, dressed in citrus-soy vinaigrette. Recipe by Mark and Derek of Takumi Taco, published by Chelsea Market.
Ingredients
- 8 ears sweet corn, husked
- ⅓ cup olive oil
- Kosher salt and freshly ground black pepper
- 12 shishito peppers (about 3 ounces)
- ½ cup sliced scallions, cut thinly at an angle, plus more for garnish
- 1 carrot, grated
- 1 ripe beefsteak tomato, diced
- 1 cup shelled edamame (frozen is fine)
- 1 avocado, pitted, peeled, and diced
- 1 clove garlic, grated
- 1 recipe Citrus-Soy Vinaigrette
- ¼ cup packed chopped shiso leaves (or fresh basil, mint, or a mix), plus more for garnish
- ¼ cup fresh cilantro leaves
Method
- Heat a grill or grill pan.
- Brush each ear of corn with olive oil and season with salt and pepper.
- Grill the corn until charred, about 3 minutes per side. When cool enough to handle, stand each ear in a shallow bowl and cut the kernels off from top to bottom.
- Rub the shishito peppers with olive oil and grill until slightly charred, 3 to 4 minutes per side. When cooled, cut off the stems, remove the seeds, and slice into ¼-inch pieces.
- In a mixing bowl, toss the corn and shishito peppers with the scallions and carrot.
- Add the tomato, edamame, avocado, and garlic and toss with the vinaigrette.
- Season with salt and pepper. Garnish with scallions, shiso, and cilantro.
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