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Katie Button's Roasted Pepper and Corn Salad

Roasted Pepper and Corn Salad

Total 30 mins, includes cooling time
Active 30 mins
Makes 4 servings
  • 15 shishito peppers
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 4 ears of corn
  • 2 limes
  • 1/4 cup fresh cilantro, picked and roughly chopped
  • 1/4 white onion, sliced
  • 1 small wheel of brie-like cheese (about 6 ounces), crumbled
  • Kosher salt, to taste
    1. Heat a large skillet over medium-high heat. Blister the peppers with the oil, turning occasionally until browned on most sides, about 1 minute on each side. This step can also be completed with a hot grill. Remove the shishito peppers from the pan and set aside in a large bowl.
    2. Coat the ears of corn in a drizzle of oil. Roast the corn in the same pan or on the grill, turning occasionally. Be careful, as the corn may pop once hot. Lay a loose piece of foil over the pan to prevent hot, flying corn kernels. Once the corn is roasted on most sides, remove from the pan and allow to cool. Cut the corn from the cobs and add to the bowl with the roasted shishito peppers. Discard the cobs.
    3. Squeeze the juice from the limes into the bowl and add the cilantro, onion, and cheese. Toss all the ingredients together and salt to taste.

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