Sheet-Pan Feta With Corn and Shishito Peppers

By Ali Slagle

Updated October 15, 2025

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Ready In
25 min
Rating
5(103)
Comments
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It takes fewer than 10 minutes for the broiler to deliver a complete meal of molten, salty feta, sweet corn and smoky shishito peppers. While grilling cheese with vegetables is common in Mexican and Mediterranean traditions, this indoor, sheet pan rendition catches all the juices and oozing cheese as the feta slouches and chars and the vegetables plump and caramelize. Red onion quick-pickled in lime juice and a flurry of herbs cut through the richness. Serve it straight from the pan with warm pita, tortillas, quinoa, orzo, avocado, tzatziki or refried beans. For a kick, add thinly sliced jalapeños or serrano to the red onions, or top your plates with pico de gallo or hot sauce.

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Ingredients

Yield:4 servings

  • 4 cups of fresh or frozen, not thawed, corn kernels (from 4 ears)

  • 8 ounces shishito peppers

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling

  • 1 teaspoon ground cumin

  • Salt

  • 12 to 16 ounces sheep’s or goat’s milk block feta, sliced ½-inch thick and patted dry (see Tip)

  • ½ small red onion, thinly sliced

  • Juice from 1 lime (2 tablespoons)

  • ½ cup basil or cilantro leaves (or a mix), torn

Ingredient Substitution Guide

Preparation

  1. Step 1

    Arrange a rack near the broiler and heat to high. On a sheet pan, toss together the corn, peppers, oil and cumin until evenly coated. Spread into an even layer and season with salt. Arrange the feta on top and drizzle with a little more oil.

  2. Step 2

    Broil until the cheese is molten and singed in spots and the shishito peppers are plump and charred, 5 to 7 minutes. 

  3. Step 3

    Meanwhile, in a small bowl, stir together the red onion, lime juice and a pinch of salt. 

  4. Step 4

    Top the sheet pan with the red onions and liquid in the bowl, along with the herbs.

Tip

  • Avoid feta made with cow’s milk, which does not have enough fat to withstand broiling.

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Ratings

5 out of 5
103 user ratings
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Comments

alyssa

soooo good! very adaptable recipe. used canned corn, tomato, and bell pepper instead of shishito, because that's what i had. also tossed some chili powder with the veggies. ended up having to bake at a lower temp for longer because things were getting burnt. served over brown rice with barbecued pork and avocado. the quick pickled onions & cilantro are a must! definitely adding this to the regular dinner rotation.

Kate

Extremely easy weeknight dish.

James

This was a lovely weeknight dinner. The ingredients that were used are Easy to require and the end product was savoury and delicious.

Ursula

I used half the amount of feta and added a can of navy beans. It was really good! The beans toasted nicely with the corn. I’d add a bit more cumin and lime next time though.

Yum!

Quick, easy, and flavorful. Could not find shishito peppers so subbed a mix of jalapeño and serrano. They mellowed out under the broiler and gave a nice flavor without being too spicy. Used a block of regular feta since I couldn’t find goat, and it worked fine. Otherwise I followed the recipe and it was delicious. Would serve with rice next time to soak up the yummy pan juices.

someone

really tasty! no shishitos today at the store so subbed in some sweet peppers and it was great. served with a yogurt sauce and pita. so easy, will definitely be throwing this together again in the future for sure!

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