Wei Pantry

Artisan Vietnamese-Inspired Flavors

Los Angeles-based food company specializing in Vietnamese and Asian-inspired home-cooking products. 

Fresh corn and shallot salad

Serves 2-4 people as a side dish

Ingredients

  • 2 ears of fresh yellow corn
  • 2 tablespoons of shallot crisps or shallot oil; plus 1 tablespoon shallot crisps reserved for garnish
  • 1/2 cup of chopped cilantro
  • Salt and pepper to taste
  • juice of one lime

Directions

  1. Remove corn husks and place corn in a pot of boiling water for 5 minutes. 
  2. Remove corn and submerge in ice water until cooled to touch.  Slice off corn kernels and discard cob. 
  3. Combine corn kernels with all ingredients (except for 1 tablespoon of shallot crisps) and toss; can be combined up to one day ahead of serving. 
  4. Garnish with final tablespoon of shallot crisps (if available) when serving.