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
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.