Bibb & Cilantro Salad with Shrimp & Toasted Corn

Isn’t this a pretty salad! So fresh and summery, even though it is feeling a little fallish here. This is perfect for fresh corn, though I bet it would be good with frozen also.

This recipe came out of Fine Cookings Fresh for Fall 2007. I am always picking up these specialty magazines at the grocery store (I am a complete sucker for food magazines), glancing through them, finding several things to make, and then forgetting about them. This time, I have stuck a little post-it note on the front with the recipes I want to try. Deconstructed Pesto Pasta came from this issue also. So, I am pretty pleased with myself…2 recipes out of one magazine! There are still 4 more I want to try, but at least I have begun!
Bibb & Cilantro Salad with Shrimp & Toasted Corn
adapted from Fresh Fall 2007

Serves 4 as a light main course

2 heads bibb or Boston lettuce, washed, dried and torn into bite size pieces
2 cups packed cilantro leaves, washed and dried
1/4 cup finely diced red onion
3 tbs fresh lime juice
2 tsp honey
1/2 tsp fish sauce
1/4 cup plus 2 tbs extra-virgin olive oil
kosher salt and freshly ground black pepper
2 cups fresh corn kernels (from about 4 to 5 ears of sweet corn)
1 fresh jalapeno, cored, seeded and finely diced
1 1/2 lbs large shrimp, peeled and deveined

Put the lettuce and cilantro in a large bowl, cover with a damp paper towel, and refrigerate. I a small bowl combine the onion, lime juice, honey, and fish sauce. Whisk in 1/4 of the oil. Season with 1/4 tsp. salt and several grinds of pepper.

Heat the remaining 2 tbs. oil in a large nonstick skillet over medium heat until shimmering. Add the corn and jalapeno and cook stirring frequently, until the corn is golden, 4 to 5 minutes. Add the shrimp and cook until pink and cooked through, about 4 minutes. Remove from the heat, add 2 tbs of the dressing, and toss well.

Toss the lettuce and cilantro with the remaining dressing. Portion the greens onto four plates. Spoon the corn and shrimp evenly onto the greens. Serve immediately.

This was really good. Corn and shrimp make a perfect match. The sweetness of each one complements each other. This was a light salad, but it has a rich flavor. It was a little mild, which was good, but I think next time I might increase the peppers and also increase the fish sauce, just for little more flavor. This makes me want to use shrimp and corn together again, maybe a shrimp and corn chowder??
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Comments

  1. says

    I have 2 ears of corn left in the garden…not enough to eat as ‘corn on the cob’ but I could do something else with them… thanks for the inspiration ;-)