Recipes

Place peppers in a large bowl and toss with 2 Tbsp. olive oil. Preheat a cast iron skillet over medium-high heat.

Once the pan is hot, add the peppers and arrange in a single layer. Cook,
undisturbed, for at least 2 minutes before tossing and continuing to cook until the skin is blistered, about 5 minutes total. Use a pair of tongs to transfer peppers to a cutting board and let sit until cool enough to handle.

Using same cast iron skillet, blister corn for 2 minutes each side. Meanwhile,
combine shallots, cilantro, rice vinegar, cumin, lime zest and juice and pinch of salt in a medium bowl.

Stream in remaining 1⁄4 cup olive oil, whisking to combine. Let sit for 10 minutes to allow shallots to soften.

Once peppers are cool, chop them into small pieces and transfer back to the mixing bowl you used to oil them. Remove and discard stems. Season with pinch of salt.

To the bowl with peppers, add corn, avocado, queso fresco, and toasted pepitas. Season with another pinch of salt and pepper. Pour dressing over salad and toss to combine. Garnish with extra cheese and pumpkin seeds if desired. Serve at room temperature.