A bold, tender biscuit filled with summer-fresh sweet corn, blistered shishito peppers, and creamy goat cheese. Sweet Corn Shishito Biscuits are the fragrant, decadent breakfast you didn’t know you needed.
Pick A Pepper
Tis the season for sweet corn and for tons of bright, crisp produce just dying to be used. My Sweet Corn Shishito Biscuits elevate traditional Southern biscuits with a few simple but impactful ingredients. Enjoy a beginner-friendly recipe that’s both down home and totally unique. You’ve never tasted anything quite like this before!
The shishito pepper is a mild Japanese native often used as an appetizer or snack. Its small size and relatively mellow heat works well with vibrant, sunshine-flavored sweet corn right off the cob and tart goat cheese to create your new favorite biscuit. Blistering (charring on a grill or high-heat stovetop) the peppers brings out their wonderfully nuanced flavor — smoky, grassy, sweet, and citrusy all at once.
Kind of Corny, Right?
My latest trip to the farmer’s market inspired this colorful, comforting breakfast and brunch recipe. I always gravitate to the most boldly hued produce, and I was looking for a way to incorporate my latest summer veggie haul into a classic biscuit recipe. Each bite has that familiar buttery, cloud-like texture with the surprising snap of corn and lusciously smoky pepper.
Ready for a one-of-a-kind biscuit? Well, here’s one that will please even the most discerning palate. You’ll love the subtly sweet, creamy, and toasted flavor. Get ready for mind-blowing flavor that’s ready in just 35 minutes. If you make my Sweet Corn Shishito Biscuits, leave a comment and rate below. In the meantime, check out my Instagram for more cooking and baking adventures
Sweet Corn Shishito Biscuits
- 2 cups self-rising flour
- 2 tsp. baking powder
- 1 tsp kosher salt
- 2 tsp garlic powder
- 1/2 tsp cumin
- 8-10 blistered shishito peppers seeded, diced 12-14 if very small
- 3/4 cup cooked sweet corn
- 5 oz goat cheese crumbles
- 3 tbsp salted butter melted, cooled
- 3/4 cup Greek yogurt
- Preheat oven to 400. Whisk together all dry ingredients until throughly combined. Set aside. Place large skillet on medium-high heat. In a small bowl, toss peppers in olive oil, making to coat every crevice. Add shishito peppers to hot skillet and gently toss every minute or so until peppers are evenly blistered (anywhere from 6-9 minutes).
- Remove peppers from heat and let cool for 3-5 minutes. Remove seeds and dice. Add peppers to flour mixture along with sweet corn and goat cheese. Mix well, then create a well in the center of mixture. Add yogurt and melted butter to well. Using your hands, bring the mixture together into a loose, crumbly ball of dough.
- Turn dough out onto a lightly flour-dusted surface. Gently knead the dough 3 to 4 times, then form into an inch thick disc. Using a biscuit cutter, small glass, or Mason jar lid, cut out rounds of biscuit dough. Use scraps to reshape and repeat process until all dough is used.
- Place rounds on parchment-lined baking sheet and brush with melted butter. Bake at 400 for 12-15 minutes. Biscuits should be a light golden color with pale, fluffy interior.
- Frozen corn works well as a substitute — just be sure to thaw completely and remove any excess moisture.
- No shishitos on hand? Try jalapenos or poblanos for a different spin.