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.

Comments

  1. Find The corn shrimp pepper salad recipe confusing.
    It keeps switching terms of bell pepper and red pepper.
    Usually bell refers to green bell peppers.
    Also for vinaigrette recipe there should be more to indicate where ingredients end.

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