I am late to the corn game. When I was a kid, corn was a bright yellow mushy thing we got year-round on spaghetti with meaty meat sauce day at elementary school. So 10-year-old me was only meh on corn but I was totally wrong. I just hadn’t seen corn in the right light yet. I had a similar emotional arc with Justin Timberlake. At first, I was like, “Anything he can do, BSB can do.” And then Sexyback happened and I was like whaaaaaaaaat. JT circa No Strings Attached : canned corn :: JT everything-since-No-Strings-Attached : summer corn. We are talking more stylish and better hair here people, and a helluva lot funnier. I’m not even bringing up Britney, but she is definitely the mushy, canned, yellow part of this analogy. Yuck. (But also I heard she’s normal now, which is sort of making me think that I should give canned corn another shot but also, ew, nope, never.)
Anyway, I love a good summer salad and this one is the best — the raw corn keeps it crunchy and fresh, and just a little bit sweet; the peppers give a little heat, which is tamed by the creaminess of the avocados; and the lime juice brightens everything up. This salad is a great summer sidedish, but I love it as an underdish. Something fresh and simple — like grilled shrimp or seared cod — is just perfect on top of the salad. Last week we had it with these really easy chili-lime shrimp. And then I used the leftovers as an undersalad for some poached lobster leftovers from the Boyfriend’s birthday dinner which was phenom. Give this one a try. It’s quick and easy, and nothing at all like spaghetti with meaty meat sauce day from elementary school.
PS — If y’all haven’t noticed, I’ve updated the recipe format on my most recent blog posts! Now there is a little button just to the right of the recipe titles that says “Print” which will take you to a print-friendly version of the recipe (so you can take just that to the grocery store and not all my blathering from the top of the post). Let me know what you think and keep the comments coming!
- ¾ lb. shrimp, shelled and deveined
- ½ t. lime zest
- 2 T. lime juice
- 2 T. olive oil
- 1 T. soy sauce (I used two of those little packets you get with Chinese takeout and it was just over 1 T.)
- ½ jalapeno, minced
- 1 clove garlic, minced
- Pinch of sugar
- ½ t. ground cumin
- ¼ t. cayenne pepper
- ¼ t. smoked paprika
- 1 ear corn
- 1 avocado, chopped
- ½ jalapeno pepper, minced
- 1 lime, juice and zest
- 2-3 green onions, chopped
- ¼ red onion, chopped
- Salt and pepper
- Rinse the shrimp under cool water and pat them dry with paper towels.
- Place dried shrimp in a medium sized bowl with the lime zest, juice, olive oil, soy sauce, jalapeno, garlic, sugar, and spices and stir well. Set the shrimp aside to marinate for 20 minutes or so, while you assemble the corn ceviche.
- Cut the raw corn off the cob. (Hint: if you hold the corn by the end pointing down into a bowl and cut down the sides, the kernels will fall into the bowl and not all over your countertop. Neat, huh?)
- In a large bowl, stir together the corn kernels, avocado, minced pepper, green onion, red onion, and the lime juice and zest. Let the ceviche marinate together while you cook the shrimp (this only gets better with time -- if you can make it a couple hours or even a day ahead, do!). Season with salt and pepper and serve either cold or room temp.
- Once the ceviche is assembled, heat a nonstick skillet over medium-high heat with a drizzle of olive oil. Once hot, add the shrimp in a single layer. Allow them to cook until pink and opaque on both sides, about 3 minutes per side.
- Serve warm over the corn ceviche.