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Blistered Corn with Scallion Oil

Summer sweet corn is in full swing. Switch up the usual grilled corn by quick frying them and slathering the blistered cobs in scallion oil.

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  • 4 ears of corn
  • Scallion oil
    • 1 cup thinly sliced green onions, green and white parts
    • ½ teaspoon granulated sugar
    • 1 tablespoon Red Boat Fish Sauce
    • 1/3 cup grapeseed, rice bran, canola, or other neutral oil


Make the scallion oil.
    1. Place the scallions in a heat-proof pint jar, then add the sugar and fish sauce.
    2. In a small saucepan over medium heat, add the oil. Bring the oil to 180°F, which should take about 3 minutes.
    3. Carefully pour the hot oil directly over the scallions. The scallions should sizzle once the oil is added.
    4. Stir to combine all the ingredients. Set aside.

    Make the corn.
      1. Shuck the corncobs. Cut cobs into 3-inch segments (optional).
      2. Fill a large Dutch oven with 3 inches of oil.  Bring the oil to 380°F.
      3. Add the corncobs to the pot, working in batches if necessary, to avoid crowding the pot. Cover the pot with a splatter screen.
      4. Fry for 2-3 minutes, just until the kernels start to blister and caramelize.
      5. Carefully transfer corn onto a wire rack-lined baking pan. 
      6. Repeat with the remaining corn. 
      7. Transfer corncobs to a platter and top with scallion oil.


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