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“Corn in a Cup” with Pickled Peppers and Crispy Shallots

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Makes 4 to 6 servings 1x

Time 20 minutes, plus chilling time

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Ingredients

  • 2 tablespoons butter
  • 5 ears of fresh corn, shucked and cut off the cob (kernels only)
  • Salt, to taste
  • 5 tablespoons mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 2 cloves garlic, grated
  • Neutral oil, for frying (about 1/4 cup)
  • 2 shallots, peeled, halved, and very thinly sliced
  • 1/2 cup pickled peppers (preferably Piparras, also known as guindillas), thinly sliced, plus more for garnish
  • 1/2 cup green onions, thinly sliced
  • Paprika, for garnish

Instructions

  1. Add butter to a large skillet or grill pan over medium-high heat. Add corn kernels in a single layer and cook until color and char develops, tossing as needed. Season with salt. Remove from heat, allow to cool, and transfer to the fridge until entirely chilled. Note: This step can be completed up to a few days in advance and stored in the refrigerator.
  2. Prepare the dressing: Whisk together mayonnaise, lemon juice, honey, grated garlic, and salt. Taste and adjust as needed. Set aside or transfer to the refrigerator. Note: This step can be completed up to four or five days in advance and stored in the refrigerator.
  3. Add neutral oil to a small pot over medium heat. Fry shallots until golden brown and use a slotted spoon to transfer them to a paper towel-lined rack. Season lightly with salt. Set aside.
  4. Assemble the salad: In a large mixing bowl, toss together corn, dressing, pickled peppers, and green onions. Transfer to serving cups. Garnish each cup with a sprinkle of paprika, extra pickled peppers, and fried shallots.