Friday, August 3, 2012

Fresh Corn and Shrimp Salad

Every now and then I try to use the fresh ingredients that are totally seasonal and in the rawest form. This is especially true in the summertime when we have access to things being sold in their real growing season. I also have been trying to eat more fresh foods ( aka salads) in the heat wave we are having because grilling is hot!

Now being from coastal South Carolina. I have over time and upon reflection recognized that people down there are slightly Shrimp obsessed. I mean it's clear why. Shrimp are fresh and local and Shrimp are good eats. In any form fried, boiled, poached, bbq'ed, roasted, hot or cold Shrimp are good! They are also a great summer warm weather protein. Light and fresh they go well with the "it's too hot out to eat a big meal" mentality. I mean your could consume a pound of peel and eat shrimp and still have room for that burger right...but I digress.

So this summer for some reason I have also returned to my memory of eating fresh corn. I mean it's a memory because I only remember it as a small boy in the summer at my Big Mama's house. Corn right  out of the garden and right off the cob, blanched for a hot second and served up at the table with lots of butter and salt and pepper. Yum! It was amazing. So this summer I thought why not return to that goodness. And so I have, serving up a corn salad which I wanted to pair up with a seafood as an entree salad for a rooftop meal. I choose shrimp because they are so easy breezy cover girl to throw into anything right out of the freezer bag. Just thaw, de-tail and go! But I suppose you could use just about any seafood/shellfish.

The point is the corn salad is nice and crunchy and fresh. I mean it's not even cooked!
The seafood you could leave out and no one would miss it. In fact I made this again the other day and left out the tomatoes and the seafood and it was amazingly good! So eat a little corn Ya'll it's good!

Fresh Corn Salad with Herbs ( Shrimp and tomatoes optional)

Feeds 4 to 5 as a side dish

6 large ears of freshest corn cut right off the cob
1/2 small red onion finely diced
5 scallions chopped including whites
12 basil leaves chiffonade
1/4 cup of fresh chopped parsley


1/2 cup sour cream
1/4 cup mayo
4 tablespoons tarragon vinegar ( use cider if you don't have )
1 bunch of chives
1/2 cup parsley
4 tablespoons milk plus more added only if too thick in the blender
1/2 teaspoon garlic powder
salt and pepper to taste

Place everything in a blender and puree till smooth.

Mix dressing with the corn and other ingredients till lightly dressed and serve right away. Or chill in the fridge for a couple of hours or overnight for a more marinated flavor.


Add chopped multi-colored cherry tomatoes and some heart of palm sliced also some peel and eat shrimp for an entree salad.

Shrimp and Fresh Corn and Herbs Salad

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