Parmesan Corn and Shallots

Preheat your oven to 350°F.

In a hot pan or cast iron skillet, add avocado oil and diced shallots. Stir frequently until the shallots start to become translucent.

Pour the white wine into the skillet with the translucent shallots. Continue stirring until the white wine is 90% evaporated. Turn off the stove.

To the shallot mixture, add the frozen corn, avocado mayo, garlic powder, Mexican chili spice, and a pinch of pink Himalayan salt. Stir to combine. If your corn isn’t in an oven-safe dish, transfer the corn mixture to an oven-safe dish.

Place the dish in the preheated oven for 15-20 minutes. Till the corn is at your desired tenderness.

Remove the dish from the oven, give the mixture a stir, and then sprinkle the freshly grated Parmesan cheese over the top.

Put the dish back in the oven and switch to the broil setting. Keep a close eye on it. Broil for about 3-5 minutes, or until the Parmesan cheese becomes crispy and golden. The exact time may vary based on your oven, so watch carefully.

Once the cheese is crispy and golden, remove the dish from the oven. Let it rest for about 5 minutes before serving.

Before serving, season with freshly ground pepper and additional pink Himalayan salt if needed.