Green Goddess Elote with Shishito Peppers
This recipe was developed by Enrique Sanchez, one of our former chef assistants who went on to work at Superba and is now slinging pizzas and making fresh pasta at Gesso’s in Mid City. Enrique is also one of our favorite food photographers – follow him and his mouth-watering posts on Instagram @ern.san
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Ingredients
Green Goddess Elote with Shishito Peppers
- 10 Ears of corn shucked
- 1 Lemon
- 2 Jalapeños
- 1 bunch Parsley
- 1 Egg yolk
- 1 Tbsp Olive oil
- 2 cups Grapeseed or other neutral oil
- 1 bunch Cilantro for garnish
Roasted Shishito Peppers
- 10 Shishito peppers
- 1 Tbsp Olive oil
- 1 Orange juiced
- 1/2 tsp Kosher salt
- 1 cup Queso fresco
Instructions
Green Goddess Elote with Shishito Peppers
- Heat your grill or grill pan to medium high heat. Place the corn and cook each side for about 5 minutes, rotating when you see the corn begin to get a little char. Set aside under a kitchen towel to stay warm.
- Cut the jalapeños in half lengthwise and remove the seeds. Place the peppers, cilantro and olive oil in a blender and blend until smooth (about 4-5 minutes on high speed).
- Place the egg yolk, mustard and lemon juice in a medium sized bowl and whisk. Slowly whisk in the neutral oil and blended mixture and continue whisking until evenly incorporated.
Roasted Shishito Peppers
- Cut each pepper in half and remove the seeds, then finely chop the peppers.
- Heat up oil in a large sauté pan and cook for about 5 minutes over medium high. Add salt and toss. Remove the peppers and deglaze the pan with freshly squeezed juice from the orange.
Assembly
- Spread the Green Goddess dressing all over the corn. Sprinkle with peppers and follow with cheese and cilantro.
