Author's Notes: Grilling the corn on the cob for this salad gives it a smoky depth that takes the dish from side to main. Add some crumbled feta and a few slices of grilled bread on the side and you've got yourself a complete summer meal. (Adapted from Smitten Kitchen Every Day)

Charred Corn Salad with Crispy Shallots Print Recipe

Serves 4 as a main course, 8 as a side dish.


  • 2 large shallots, thinly sliced
  • 1/4 cup vegetable oil for frying
  • Dressing
  • 2 Tbsp LeRoux Champagne Vinegar
  • 4 Tbsp LeRoux Basil Olive Oil
  • 1 tsp honey
  • salt & pepper
  • Salad
  • 1 cup green beans, sliced into 2 inch segments
  • 4 ears of corn, shucked
  • 1 Tbsp LeRoux Olive Oil
  • 2 shallots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • fine salt, to taste
  • 1 cup cherry tomatoes, halved
  • 1 Tbsp basil leaves, slivered


  1. Heat vegetable oil in a medium pan. Add shallot slices and fry until crispy and brown. Transfer to a paper towel to drain.
  2. Heat the grill, or a heavy cast iron grill pan. Brush the corn with a little olive oil and grill until slightly charred all around.
  3. Using a sharp knife or an OXO Corn Prep Peeler, remove corn kernels from the cobs. Add to a large serving platter.
  4. Add cherry tomatoes, green beans, shallot and garlic slices to platter. Gently mix.
  5. Mix all dressing ingredients in a small bowl, or in an OXO Dressing Shaker.
  6. Pour dressing over the veggies, and toss to combine. Season with salt and pepper, and sprinkle the basil leaves and crispy shallots over the top.