Thai Charred Corn Succotash Salad with Crispy Shallots

Step 1

In a small skillet, heat ½-inch of oil over medium heat. Once the oil is hot, add the shallots to the skillet, breaking them into rings as you place them in. Cook until deeply golden, stirring occasionally, and then transfer them to a paper towel-lined plate. Sprinkle with salt. They will continue to darken after being removed from the skillet. Set aside.

Step 2

Whisk together the lime juice, sugar, and fish sauce. Set aside.

Step 3

Bring a small pot of salted water to a boil. Add the green beans and cook until crisp tender, about 3 minutes. Drain and place them in a bowl with ice water to stop them from cooking more. Drain and pat dry. Set aside.

Step 4

Char the corn on a hot grill or griddle pan, or over the flames from a gas stove, until the kernels are charred, turning frequently with tongs to make sure all of the sides are evenly cooked. Once cool, cut off the kernels with a large knife and set aside.

Step 5

Heat the oil in a large skillet over medium heat. Add the shallots, garlic, and chile to the pan. Cook for 1 minute, or until fragrant and starting to soften. Add in the corn. Season to taste with salt and cook for 2-3 minutes to soften. Remove from the heat and stir in the green beans and tomatoes. Add half of the dressing to the skillet and toss to combine. Pour onto a serving plate. Top with the garnish and the crispy shallots just before serving. Serve with the remaining dressing on the side.