Yield
Serves 4 (serving size: 1/2 cup)
Photo: Jennifer Causey; Styling: Claire Spollen

How to Make It

Heat a grill pan over high heat. Toss green onions with 1 teaspoon olive oil; sprinkle with 1/8 teaspoon kosher salt. Cook 2 minutes on each side. Chop onions; combine with fresh corn kernels and minced shallots. Stir in 1 tablespoon olive oil, lemon juice, vinegar, and 1/4 teaspoon kosher salt. Sprinkle with chopped fresh chives and chopped fresh tarragon.

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