4 large shallots, or 2 sweet onions
juice of 2 limes
2 t dark-brown sugar
2 T fish sauce
1 C green beans, sliced on diagonal in 1 inch segments
4 ears corn, shucked
1 T neutral oil
2 garlic cloves, thinly sliced
1 cherry tomatoes, halved
1 T thickly slivered Thai or other basil leaves
1 green chile (optional)
Make the crispy onions. Heat 1/2 inch oil in your smallest skillet. Add 2 of the shallots (or 1 sweet) to the pan - trying to get them to 1-2 inch skinny pieces. Cook, stirring, until they are golden brown. Transfer to a plate with paper towels to drain. Then salt them.
Make the dressing by whisking together the lime juice, brown sugar, and fish sauce.
Make the salad:
1Cook the green beans in a pot of salted water until crisp and just barely tender, about 2 minutes.
2Over a hot grill or open gas-stove flame, char the ears of corn until most of the kernels are blackened. Wear oven mitts and be cautious. When cool, shave kernels off the cobs.
3Cook shallots, garlic, and chile for 2 minutes in a large skillet until just softened. Add the corn, season with salt, and cook for 2 to 3 minutes, just to soften the corn.
4Turn off the heat, quickly stir in the green beans and tomatoes, and pour half the dressing over the top.
5Pile on a plate, garnish with basil and crispy shallots.
6Serve with remaining dressing on the side.