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Seared Shishito Pepper with Corn and Japanese Curry

Make this delicious dish with shishito peppers and sweet corn from our farm!


  • 1 tablespoon neutral oil, such as sunflower or grapeseed

  • 4 ounces/2 packed cups whole shishito peppers

  • 4 cups fresh corn kernels (from 4 to 5 large ears corn)

  • 3 tablespoons Japanese curry paste (also called curry sauce mix)

  • ½ cup dry white wine

  • 2 tablespoons unsalted butter

  • Kosher salt and freshly ground black pepper


Heat a large sauté pan over high heat and add oil; let heat for 30 seconds. Add shishitos and let blister, tossing them in the pan, about 2 to 3 minutes. Add corn and cook, stirring, until lightly browned and tender, 2 to 3 minutes longer.

Lower heat to medium and add curry paste, white wine and butter. Cook until sauce begins to coat vegetables, 2 to 3 minutes. Season with salt and pepper to taste and serve immediately. Recipe from NYTCooking.


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