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Grilled Corn and Shallots

Scott Phillips

Servings: 4

Quickly charring onions and shallots on the grill brings out their sweetness for this easy side dish. Serve it with grilled tuna or spareribs.


  • 4 ears corn, husked
  • 3 large shallots, halved
  • 2 Tbs. olive oil
  • 2 Tbs. unsalted butter
  • 1 Tbs. fresh lemon juice
  • 1 tsp. finely chopped fresh tarragon
  • Kosher salt and freshly ground pepper

Nutritional Information

  • Calories (kcal) : 190
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 15
  • Sodium (mg): 140
  • Carbohydrates (g): 18
  • Fiber (g): 2
  • Protein (g): 3


  • Prepare a medium-high (400°F to 475°F) charcoal or gas grill fire. Brush the corn and shallots with  oil. Grill them, turning occasionally, until grill marks appear and the shallots soften, about 6 minutes for the shallots and about 10 minutes for the corn. Let cool briefly. Cut the kernels from the cob, chop the shallots, and transfer to a medium bowl.
  • Heat the butter until browned. Off the heat, whisk in the lemon juice, tarragon, 1/2 tsp. salt, and 1/2 tsp.  pepper. Toss with the corn and shallots, and season to taste with salt and pepper.


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