Vegan – Gluten/Wheat Free – Soy Free
(Contains Corn & Nuts)
Sweet and Spicy and everything nice with some crunchy – delish – flavorful delight! This delectable side dish is so quick & easy, I’ve made it 3 times in the last Week. I brought it to a Mother’s day cook-out and to a birthday cook-out and it was a smash both times.
With only 4 main ingredients, they blend together in perfect harmony:
- Sweet Kernel Corn
- Shishito Peppers
- Sugar Snap Peas
Who would have thought that this pairing, with some sweet honey drizzle, would be a tango of flavors in your mouth?
If you’ve never used Shishito Peppers before, they have a grassy pepper flavor with sweet-hot citrus notes. While it’s generally a mild pepper, the heat level can vary. You might be “lucky” and get that 1 in 10 pepper that has a real hot kick!
Shishito Peppers do have a lot of seeds, but since it is a mild pepper, I keep the seeds and not worry about the extra prep to clean them out. Your choice!
This crunchy – sweet – spicy – flavorful side dish has become my go-to flavorful bowl and I hope it will become yours too!
- 2½ cups of sweet kernel corn (if you use corn on the cob, use 2-4 ears depending on size)
- 2 cups of fresh sugar snap (or snow) peas, coarsely chopped
- ½ cup of shishito peppers, diced (approx. 5-6 peppers)* (see notes)
- ½ cup chopped pecans, roasted
- 1 tbsp olive oil
- 3 tbsp honey (or agave)
- ½ tsp sea salt
- ½ tsp pepper
- ¼ tsp crushed red pepper
- *See notes if using corn on the cob.
- Start with the prep: chop all peppers, peas and pecans.
- Preheat large sauté pan on medium for 2-3 minutes.
- Place chopped pecans in pan; cook & stir for 1-2 minutes or until toasted. They will start to have a fragrance and taste roasted; set aside. (Be careful not to burn)
- In the same pan, place corn and dry roast for 5-10 minutes or until starting to brown.
- Add olive oil, snap peas, peppers, salt, pepper, and crushed red pepper. Cook for 2-3 minutes or until tender.
- Remove from heat, stir in honey & pecans. Toss until well coated. Serve Immediately.
*If you're using corn on the cob, husk the corn, pull off the silky threads, and cut out any blemishes. Fill a large pot about ¾ full of water and bring to a boil. Gently place ears of corn into the boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.