Charred Corn Succotash with Lime and Crispy Shallots

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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.

Step 2

Whisk together the dressing ingredients.

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.