Fresh Corn, Shrimp, and Roasted Pepper Salad

six servings

Although a relative newcomer to the Far East, corn has become a popular vegetable in Asia. Try this fresh-tasting salad which is delicious with freshly-picked sweet corn as well as frozen corn on the cob. The dish is a light, but filling meal and it is especially nice during the warmer weather.

8 ears sweet corn, husked or about 5 ½  cups

4 roasted bell peppers, (from the jar) drained on paper towels

1 pound medium-size cooked shrimp, peeled, deveined and buterflied along the back

3 ½  tablespoons minced scallion greens

Sesame-Cilantro Vinaigrette:

¼ cup low sodium soy sauce

¼ cup clear rice vinegar

1 ½ tablespoons toasted sesame oil

1 tablespoon virgin olive oil

Juice of ½ lemon ( 2 ½ to 3 tablespoons

3 tablespoons chopped cilantro leaves or scallion greens

1/4 teaspoon freshly ground black pepper (optional)

2 cups shredded Boston or Romaine lettuce

1. Cook the corn in a large pot of boiling water, about 3 to 4 minutes, or steam over high heat for 5 minutes, until cooked. Drain the corn, if necessary, and cool under cold, running water. Using a sharp knife, cut off the kernels. (There should be about 5 ½ cups.)

2. Cut the red peppers to small dice about 1/4-inch square. (There should be about 1 ½ cups.)

3. Place the corn, bell peppers, shrimp, and scallions in a serving bowl. Add the ingredients of the Sesame-Cilantro dressing and toss lightly with a spoon until the ingredients are evenly mixed and coated with the sauce.

4. Arrange the shredded lettuce on a serving plate or in a shallow bowl and spoon the corn salad on top. Serve at room temperature or chilled.

© Copyright Nina Simonds 2009.

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For a specific health problem, consult a qualified health-care giver for guidance.