“Corn in a Cup” with Pickled Peppers and Crispy Shallots
Sam Muller
PUBLISHED August 17, 2026
When corn is in season, it’s worth celebrating. Grilling it, chilling it, and tossing it with green onions, pickled peppers, and a creamy-garlicky dressing feels like an ideal way to do exactly that. Serving it in cups topped with crispy fried shallots and a generous pinch of paprika goes the extra mile. An easy trick for shucking and removing the kernels: Toss each ear in the microwave for about two minutes (the husks should be easy to pull off, and a kitchen towel will be helpful to rub off any extra fibrous bits) and use a sharp knife to cut downwards along the sides of the cobs. Once the corn is cooked, give it time to cool and then chill it in the fridge until you’re ready to assemble.
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