I'm a huge collector of cookbooks, and this recipe is from a cookbook I gave to the hubs one Father's Day.
The charred grill flavor amps up the sweetness in the corn and shrimp with the lime dressing adding a citrus bang for balance. Oh, and the quick pickled jalapenos are insanely addicting if your a spice lover!
Charred Corn and Grilled Shrimp Chopped Salad with Lime Dressing
- 6 ears Grilled Corn
- 1/4 cup olive oil
- 12 ounces large (21-24 count) fresh shrimp, peeled and deveined
- 4 pickled jalapeños, drained and sliced
- 1 large ripe Hass avocado, peeled, pitted and finely diced
- 2 ripe Heirloom tomatoes, seeded and finely diced
- 3 tablespoons fresh lime juice
- 1 tablespoon rice wine vinegar
- 2 teaspoons honey
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh cilantro leaves
- 2 cups coarsely chopped lettuce (use whatever you like the best: Spring Mix, Romaine, Red Leaf – or a combination of your favorite lettuces)
- 1/2 cup coarsely crushed tortilla chips
PREPARE THE CORN:
- Heat your grill to medium. This first grill for the corn does the cooking. Once the kernels are cooked, they'll just need a few extra minutes to get charred.
- Pull the outer husks on each corn cob down to the stalk end. Remove all the silk from each ear and then carefully pull the husks back up to cover each of the corn cob. Fill a large bowl with cold water and 1 tablespoon of salt. Place the ears in the bowl of cold water and let sit for 10 minutes. This will prevent the husks from burning when you put the corn on the grill.
- Remove the corn from the water and shake to remove excess water from each cob.
- Place the corn on the grill, cover and grill for 15-20 minutes, turning every 5 minutes. The corn is ready when the kernels are tender when pierced with a knife.
- Remove the husks and set the corn aside. To save time, you can do this step the day before you char them.
- When you're ready to char the corn, raise the heat on your grill to high.
- Brush the grilled ears of corn with olive oil and season with salt and pepper.
- Place the corn on the grill until slightly charred evenly on all sides, about 4 minutes total.
- Remove corn from grill, and set aside to cool slightly.
- When you can easily pick one up, with a sharp knife, cut the kernals from each corn and place the kernels in a medium bowl.
- Don’t throw the cobs away! Put in a ziplock bag and keep in your freezer. You can use the cobs to make stock.
PREPARE THE SHRIMP:
- Heat your grill to high.
- In a large bowl toss shrimp with 1 tablespoon olive and season with salt and pepper.
- Place the shrimp on the grates of your grill in an even layer. If you're worried they'll fall through the grates, use skewers. Be sure to soak skewers in water first before putting shrimp on them. This will help prevent the skewers from burning when you place them on the grill.
- Grill until golden brown and slightly charred, about 1 1/2 -2 minutes.
- Turn shrimp over and continue grilling for another 45 seconds to 1 minute, until the shrimp are cooked through.
QUICK PICKLED JALAPENOS:
- In a small bowl whisk together 1/2 cup apple cider vinegar, 1 tablespoon of sugar and a pinch of salt.
- Whisk until the sugar is completely dissolved. Thinly slice the 4 jalapeños and add to the vinegar mixture.
- Toss to coat and let stand at room temperature for at least 30 minutes, and up to 2 hours.
- Make ahead: Make these the day before and store them, covered, in your refrigerator.
- Make this a day or 2 ahead and store in your refrigerator. In a small bowl whisk together lime juice, honey, vinegar, and olive oil. Season to taste with salt and pepper.
- Cut shrimp in half and add to the corn kernels, jalapeños, avocado and tomatoes. Pour dressing over the salad, add cilantro and toss to combine. Season with salt and pepper. You can make this up to 1 hour in advance, and store it, covered, in the refrigerator.
- Before serving, arrange the lettuce on a large platter and spoon shrimp corn salad over the top.
- Sprinkle with tortilla corn chips and extra cilantro.