Spicy Salt Corn by Tway Nguyen

Instructions

1. Slice the corn kernels from the cobs and set aside. Pour 1 cup hot water on dried shrimp to rehydrate. Let it soak for 5 minutes, then drain the water from the shrimp.
2. Heat a sauté pan on high heat with the avocado oil. Start sauteeing the corn for 1 to 2 minutes, until they get a little color on them. With every addition, constantly toss and saute for 1 to 2 minutes. Next, add the shrimp, scallions, and fried shallots. Taste and season with a pinch of salt, plus more to taste.
3. Serving size: about 1 cup