Corn, blackberries, and shishito peppers may sound like odd bedfellows, but they team up to create a summery salad you’ll want to eat with everything from salmon to pork. GET THE RECIPE ►► https://f52.co/2MAxfunPrep time: 25 minutesCook time: 25 minutesServes: 2Ingredients:2 ears corn, shuckedKosher salt, to tasteFreshly ground black pepper, to taste4 ounces shishito peppers2 (½-pound) salmon fillets2 tablespoons extra-virgin olive oil1 tablespoon freshly squeezed lime juice, plus more to taste2 tablespoons extra-virgin olive oil1 tablespoon freshly squeezed lime juice2 lime cheeks, for serving6 ounces blackberries6 teaspoons canola oil, dividedKosher salt, to taste4 ounces shishito peppers2 (½-pound) salmon filletsFreshly ground black pepper2 tablespoons extra-virgin olive oil1 tablespoon freshly squeezed lime juice2 lime cheeks, for servingSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.