Sheet-Pan Feta with Corn and Shishito Peppers Recipe
Introduction
This vibrant sheet-pan feta dish combines sweet corn and smoky shishito peppers for a flavorful, easy meal or appetizer. With a touch of cumin and fresh herbs, it’s a perfect balance of creamy, tangy, and charred flavors ready in minutes under the broiler.
Ingredients
- 4 cups fresh or frozen corn kernels (from 4 ears), not thawed
- 8 ounces shishito peppers
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 teaspoon ground cumin
- Salt, to taste
- 12 to 16 ounces sheep’s or goat’s milk block feta, sliced ½-inch thick and patted dry
- ½ small red onion, thinly sliced
- Juice from 1 lime (about 2 tablespoons)
- ½ cup basil or cilantro leaves (or a mix), torn
Instructions
- Step 1: Arrange a rack near the broiler and heat to high. On a sheet pan, toss together the corn, shishito peppers, olive oil, and cumin until evenly coated. Spread into an even layer and season with salt. Arrange the feta slices on top and drizzle with a little more olive oil.
- Step 2: Broil the sheet pan until the cheese is molten and spotted with char, and the shishito peppers are plump and slightly blackened, about 5 to 7 minutes.
- Step 3: While broiling, combine the thinly sliced red onion, lime juice, and a pinch of salt in a small bowl. Stir to mix.
- Step 4: Remove the sheet pan from the oven. Top the feta and vegetables with the marinated red onions and their liquid, then scatter the torn herb leaves over everything before serving.
Tips & Variations
- Patting the feta dry helps it brown better under the broiler without releasing too much moisture.
- Use fresh corn when in season for a sweeter flavor, but frozen works well too and is convenient.
- Swap shishito peppers for mild poblano or anaheim peppers if you prefer a different heat level.
- For added texture, sprinkle toasted pine nuts or pepitas over the finished dish before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm oven to keep the feta soft and avoid overcooking the vegetables. The dish can also be enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular green bell peppers instead of shishito peppers?
Yes, but keep in mind that green bell peppers are milder and less smoky. Slice them thinly for even cooking and char under the broiler as usual.
Is it necessary to broil the dish, or can I bake it instead?
Broiling gives the feta a wonderful bubbly, slightly charred finish and chars the peppers nicely. Baking at a high temperature (around 425°F) can work but may not achieve the same caramelization.
PrintSheet-Pan Feta with Corn and Shishito Peppers Recipe
This vibrant and flavorful Sheet-Pan Feta with Corn and Shishito Peppers is a simple yet impressive dish perfect for entertaining or a quick weeknight meal. Fresh or frozen corn and shishito peppers are tossed with olive oil and cumin, then broiled alongside creamy, slightly crumbly feta cheese until the cheese melts and chars beautifully. Finished with zesty lime-marinated red onions and fresh herbs, this dish delivers a delicious combination of smoky, tangy, and fresh flavors all in one pan.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Broiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables & Herbs
- 4 cups fresh or frozen corn kernels (from 4 ears, if fresh; frozen and not thawed)
- 8 ounces shishito peppers
- ½ small red onion, thinly sliced
- ½ cup basil or cilantro leaves (or a mix), torn
Cheese
- 12 to 16 ounces sheep’s or goat’s milk block feta, sliced ½-inch thick and patted dry
Seasonings & Oils
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 teaspoon ground cumin
- Salt, to taste
- Juice from 1 lime (about 2 tablespoons)
Instructions
- Prepare for Broiling: Arrange a rack near your oven’s broiler and turn the broiler to high heat. This will ensure quick and even charring.
- Toss Vegetables with Seasoning: On a large sheet pan, combine the corn kernels, shishito peppers, 2 tablespoons olive oil, and ground cumin. Toss everything together until all the vegetables are evenly coated. Spread them out into an even layer and season with salt to taste.
- Add the Feta Cheese: Place the sliced feta cheese on top of the coated vegetables in an even layer. Drizzle a little more olive oil over the feta to help it melt and singe nicely under the broiler.
- Broil: Place the sheet pan under the broiler and cook for 5 to 7 minutes, watching closely. The goal is for the feta to become molten and singed in spots while the shishito peppers become plump and charred. Remove from the oven when done.
- Prepare Onion Mixture: While the feta and peppers broil, mix the thinly sliced red onion with lime juice and a pinch of salt in a small bowl. This ensures the onions soften slightly and develop brightness.
- Finish and Serve: Once the sheet pan comes out of the oven, top the hot vegetables and feta with the lime-marinated red onions and the torn basil or cilantro leaves. Serve immediately for a fresh, tangy, and smoky dish.
Notes
- You can use fresh corn when in season, but frozen corn works great straight from the freezer without thawing.
- Select a good quality sheep’s or goat’s milk feta for best flavor and texture; pat it dry to prevent watery cheese as it broils.
- If you don’t have a broiler, you can roast this dish in a very hot oven at 475°F for about 10 minutes, watching closely to achieve a similar effect.
- Shishito peppers are mild but occasionally spicy; if unavailable, substitute with mild green peppers or padrón peppers.
- Serve this dish as a warm appetizer, side dish with grilled meats, or as part of a vegetarian meal.
Keywords: Sheet pan feta, shishito peppers, corn recipe, broiled feta, easy vegetarian side, Mediterranean side dish, cumin corn, lime marinated onions
