Charred Corn Succotash with Lime and Crispy Shallots

Name: Charred Corn Succotash with Lime and Crispy Shallots
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American, Mexican, Latin American
Ingredients: Vegetable oil, for frying; 2 large shallots, thinly sliced; Juice of 2 limes; 2 tsp dark brown sugar; 2 tablespoons fish sauce; 1 cup green beans, sliced on the diagonal into 1 inch segments; 4 medium ears of corn, shucked; 1 tablespoon vegetable oil; 2 shallots, thinly sliced; 2 garlic cloves, thinly sliced; 1 red or green chile, thinly sliced; Fine salt, to season; 1 cup cherry tomatoes, halved; 1 tablespoon thinly slivered basil (preferably Thai basil)

5 steps

Prep:20minCook:20min

Updated at: Thu, 17 Aug 2023 01:05:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories318.8 kcal (16%)

Total Fat27 g (39%)

Carbs19.6 g (8%)

Sugars9.3 g (10%)

Protein3.5 g (7%)

Sodium914.6 mg (46%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Make crispy shallots:

Step 1

In smallest skillet heat 1/2 inch of oil over medium heat. (I use 8-10 tablespoons in my 6 inch skillet.) Add shallots to skillet, breaking the rings up as you drop them in. Cook, stirring, until the shallots are golden brown, then transfer with a slotted spoon to a plate lined with paper towels and sprinkle them with salt. The shallots will continue cooking after they leave the skillet so removing them a bit early is recommend.

Make dressing:

Step 2

Whisk together the dressing ingredients.

For salad:

Step 3

Cook the green beans in a pot of salted water until crisp and just barely tender, 3 minutes. Drain and plunge into ice water to stop the cooking and to cool. Drain and pat dry.

Step 4

Over a gas burner, char ears of corn with a pair of tongs until most kernels are blackened. The corn has a tendency to splatter and pop so wear oven mitts and be careful. When corn is cool enough to handle, shave off kernels with a large knife and reserve.

Step 5

In a large skillet, heat neutral oil over medium heat. Add shallots, garlic and chile, and cook for 1 minute, until just softened. Add corn, season with salt, and cook for just 1-2 minutes to soften. Turn off heat and quickly stir in tomatoes and green beans and pour half of the dressing over the top. Pile on a plate and garnish with crispy shallots and basil, serve with remaining dressing on side.