Summer Corn Salad Recipe
Shishito, fava beans, smoked paprika butter, cherry tomato, crispy shallots
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Ingredients
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Vegetables
Butter Preparation
Garnish
Method
Vegetable Preparation
- 1
Prepare the Shishito Peppers
Wash the shishito peppers under cool water and pat them dry with a paper towel.
- 2
Cook the Fava Beans
Bring a pot of salted water to a boil. Add the shelled fava beans and cook for about 2-3 minutes until tender. Drain and cool under cold water. Remove the outer skin for better texture.
- 3
Slice the Cherry Tomatoes
Cut the cherry tomatoes in half and set aside.
- 4
Crispy Shallots
Thinly slice the shallots and fry them in oil over medium heat until golden brown. Drain on paper towels and set aside.
Butter Preparation
- 5
Make Smoked Paprika Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, stir in the smoked paprika and a pinch of sea salt. Keep warm until ready to serve.
Assembly
- 6
Combine Ingredients
In a large bowl, combine the prepared shishito peppers, fava beans, and cherry tomatoes. Drizzle the smoked paprika butter over the salad and toss gently to coat.
- 7
Serve
Transfer the salad to a serving dish, garnish with crispy shallots, and sprinkle with fresh cilantro if using. Serve with lime wedges on the side.
