Catalan Grilled Corn Rack

Method

1. Gather and prep everything first: olive oil, garlic, smoked paprika and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the grilled corn and let it whipped, undisturbed, so it takes on real color before you stir.
4. Stir in the red onion along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with toasted nuts right before serving.
7. Plate it up while hot and pass extra at the table.