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.