As corn is starting to come into season around here, it made me dig through my files for another one of my standby meals for summer. A few years ago, a friend of mine sent me a recipe for Grilled Corn and Shrimp Salad (link to recipe here). It comes from the late Gourmet* magazine.
Look at the bright colors of the shrimp, corn, onions, jalapeno, and cilantro. The dressing gives it a light citrus punch that complements the smoky, grilled flavor of the shrimp and the corn. Like usual, I made some changes to the recipe. I used lime juice instead of lemon juice and changed up the watercress (which I generally have a hard time finding) for some great, peppery Italian arugula from the Greenmarket along with some fresh salad leaves. I also added chunks of very ripe avocado to provide a contrast in textures.
This salad has been in my keeper file for a while. I hope that you decide to add it to yours as well. It is easy to make and would be a great picnic dish or easy weeknight supper to prepare when you can get some in-season fresh corn.
Kitchen Witch Tip: