Charred Corn & Lime Salad with Crispy Shallots
Ingredients
- 4 earscorn
- 2shallot
- 2lime
- ·cilantro
- 3 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Shuck 4 ears of corn, removing all silks.
- 02
Slice 2 shallots into thin rounds.
- 03
Chop a small handful of cilantro.
- 04
Juice 2 limes.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches if needed, place corn directly in the pan and cook 8–10 minutes, turning occasionally, until kernels are charred in spots and tender. Transfer to a cutting board.
- 02
Once cool enough to handle, cut kernels off each cob using a sharp knife, working over a bowl to catch juices.
- 03
While corn cooks, thinly slice 2 shallots. In a small skillet, heat 2 tablespoons olive oil over medium heat. Add shallots and cook 5–7 minutes, stirring often, until golden and crispy. Season lightly with salt and transfer to a paper towel.
- 04
Juice 2 limes into a large bowl. Add charred corn kernels, any accumulated juices, crispy shallots, and a handful of chopped cilantro. Toss gently, season to taste with salt and pepper, and serve right away.
Spice Tips
For a gentle kick, add a pinch of dried chili flakes or smoked paprika when you toss the salad. A tiny drizzle of hot sauce (like Valentina) also works beautifully with the lime and corn.
Serve warm or at room temperature. Leftovers keep 2 days refrigerated, though the shallots will soften — crisp them fresh if you'd like to reheat.