Seared Shishito Peppers With Corn and Japanese Curry
Ingredients
- 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)
- 1/2 cup dry white wine
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
Instructions
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