1 pound shishito peppers, stems removed, sliced lengthwise and cut into half moons
2 each jalapeños, stems removed and minced
Olive oil
Himalayan salt
Black pepper
2 cups fresh corn (about two corns) or 1 bag of organic corn
1 small red onion, julienned
1T garlic purée
Cumin
2.5 ounces baby kale, chopped
1 bunch cilantro, chopped
.25 cup Cotija or Gruyere cheese, grated
1-2 each limes, juiced
4 each steaks, grilled
METHOD
Mix the shishito peppers, jalapeño, a little olive oil, salt and pepper on a foil lined sheet pan. Broil.
Mix the corn, red onion, garlic, a little olive oil, salt, pepper, and cumin on a foil lined sheet pan. Broil.
Combine the shishito pepper and corn mixture in a large bowl. Add the baby kale, cilantro, and grated cheese. Mix until kale wilts. Add lime juice to taste.
