Sheet-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
Scale
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
