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Charred Corn Succotash with Lime & Crispy Onions

Yields1 Serving

taken from Smitten Kitchen Every Day by Deb Perelman

 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)
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.

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