Preparation

• Line a plate with paper towels and set aside.
• In a medium saucepan, heat the 1 cup oil over medium-high heat until shimmering. Working in batches, add the scallions and fry, adjusting the heat as necessary, until curled, browned, and crisp, about 15 seconds. Using a slotted spoon, transfer the scallions to the plate, and sprinkle lightly with salt. Repeat with the remaining scallions. Set aside on fresh paper towels.
• Position a rack in the top third of the oven, and heat the broiler on medium high. In a medium bowl, toss the corn with the remaining 2 tsp. oil, season lightly with salt and pepper, and transfer to a rimmed baking sheet. Broil until the corn is charred in places, 3 to 7 minutes.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the potatoes, and cook until tender, about 15 minutes. Drain, return the potatoes to the pot, and mash with the butter, cumin, 1 tsp. salt, and 1/2 tsp. pepper.
• While the potatoes are still hot, fold in the egg yolks, and then add the corn. Season to taste with salt and pepper. Transfer to a serving dish, and top with the scallions.