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Charred Corn Succotash with Lime & Crispy Onions
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Charred Corn Succotash with Lime & Crispy Onions2021-02-042024-04-27/wp-content/uploads/2017/03/logo_ccf.pngCrossroads Community Farm/wp-content/uploads/2017/03/logo_ccf.png200px200px
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
salt
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:
1
Cook the green beans in a pot of salted water until crisp and just barely tender, about 2 minutes.
2
Over 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.
3
Cook 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.
4
Turn off the heat, quickly stir in the green beans and tomatoes, and pour half the dressing over the top.
5
Pile on a plate, garnish with basil and crispy shallots.
6
Serve with remaining dressing on the side.
Ingredients
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
salt
1 green chile (optional)
Directions
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:
1
Cook the green beans in a pot of salted water until crisp and just barely tender, about 2 minutes.
2
Over 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.
3
Cook 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.
4
Turn off the heat, quickly stir in the green beans and tomatoes, and pour half the dressing over the top.
5
Pile on a plate, garnish with basil and crispy shallots.
