Summer Corn & Jalapeno

Make this Tonight - "Cali-Chinese Summer Sesame Dinner"

Prep Time
Cook Time


Summer Corn and Jalapeño

  • 6 ears fresh corn
  • 2 tablespoons canola oil
  • 1 tablespoon unsalted butter
  • ½ onion, diced small
  • 1 teaspoon minced ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 jalapeño pepper, chopped
  • ½ teaspoons ground black pepper
  • 1 teaspoon rice vinegar
  • 4 tablespoons Crispy Shallots, recipe follows

Crispy Shallots

  • 6 shallots, peeled
  • ¼ cup cornstarch
  • 2 teaspoons kosher salt
  • 6 cups canola oil


Summer Corn and Jalapeño

  1. Peel and clean the corn, making sure to remove all the corn silk. Cut the corn kernels off the cob. Heat a large skillet over high heat. Add the canola oil, followed immediately by the butter. Canola oil has a higher smoke point.Adding butter after the oil helps to stabilize the butter so it won’t burn so quickly.
  2. When you see the butter start to brown, add the corn kernels, onion and ginger, and stir-fry for 2 minutes. Sometimes the corn kernels will pop out of the pan. This is a good sign that means your corn is cooking and roasting properly.
  3. When the corn is a little caramelized on the outside and the roasted corn aroma is released, about 2 minutes, add the soy sauce, oyster sauce, jalapeño, and black pepper, and cook for 30 seconds.
  4. Take the skillet off the heat, then add the rice vinegar and toss well. Finish the plate with crispy shallots on top.

Crispy Shallots

  1. Use a mandoline slicer to slice the shallots into thin rings—about ⅛ inch thick. Place all the sliced shallots in a large mixing bowl, sprinkle the cornstarch and salt over them, and toss them together. Use both hands to toss and separate the shallots to make sure they are evenly coated with cornstarch.
  2. Heat up the canola oil in a 6-quart pot over medium heat and place a heat-resistant thermometer in it. When the oil temperature reaches 280°F, add a small handful of shallot rings into the oil. Fry the shallots till golden brown, about 2 minutes, remove from the oil and spread over some paper towels to cool.
  3. Repeat 4 times to finish frying all the shallots. Save the oil for cooking; this shallot oil is delicious for stir-frying. The crispy shallots can be kept in an airtight container for up to 1 week.