Charred Corn & Lime Slaw with Crispy Shallots
Ingredients
- 4 earscorn
- 2shallot
- 2lime
- ·fresh cilantro
- 1jalapeño
- ¼ cupvegetable oil
- ·kosher salt
- ·black pepper
Prep
- 01
Slice 2 shallots into thin rounds.
- 02
Juice 2 limes.
- 03
Finely chop a handful of fresh cilantro.
- 04
Slice 1 jalapeño into thin rounds, removing seeds if you prefer less heat.
Method
- 01
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
- 02
Add sliced shallots and cook, stirring occasionally, for 5–7 minutes until golden and crispy. Transfer to a paper towel and sprinkle with salt. Set aside.
- 03
Working with one ear at a time, stand the corn upright on a cutting board and cut the kernels away from the cob with a sharp knife. Transfer kernels to a bowl.
- 04
In the same skillet, raise heat to high. Add corn kernels and cook without stirring for 3–4 minutes to char and develop color. Toss and cook for another 2 minutes. Season with salt and pepper. Transfer to a bowl to cool slightly.
- 05
Whisk together the juice of 2 limes with the remaining 2 tablespoons oil, salt, and pepper to taste. Pour over warm corn.
- 06
Toss in most of the crispy shallots and chopped cilantro. Taste and adjust seasoning. Top with remaining shallots and jalapeño slices. Serve at room temperature or chilled.
Spice Tips
For extra warmth and depth, add a pinch of ground cumin or smoked paprika to the lime dressing. If you love heat, leave jalapeño seeds in or add a small pinch of cayenne. Fresh mint can stand in for (or complement) cilantro for a different herbaceous note.
Make this up to 4 hours ahead and serve chilled—the flavors deepen as it sits. Great as a side to grilled fish or chicken, or as a light vegetarian main over rice or alongside grilled bread.