How can
anyone resist fresh white corn at this time of year?
Once again,
my friend Laura had an overabundance of corn from her farm share. Being the
martyr that I am, I grudgingly took it off her hands – you know, just to help a
friend in need… Seriously? I could not contain my excitement!
When I got
home that evening, I took stock of the ingredients I had on hand. The corn. An
avocado. Some flash-frozen Brazilian shrimp from Trader Joe’s. A head of butter
lettuce. Some leftover saffron mayonnaise. Basil and chives in the garden.
Hmmmmm…. With the temperature approaching 110°F (almost 44°C), a chilled
salad seemed just perfect.
I got busy
shucking the corn, then cooked it the way my mother did – by adding a small
handful of granulated sugar to the boiling water. Four minutes is just perfect.
While letting it cool, I peeled and deveined the shrimp (reserving the shells
for stock), then sautéed the little bugs in some olive oil. I simply tossed the
rest of the ingredients together and served it on a bed of butter lettuce.
It was
delicious, light and such a perfect vehicle to show off the sweet corn and
shrimp with the creamy texture of the avocado.
For dessert,
I tried a new sorbet inspired by a recipe in one of my Thai cookbooks, using
half a watermelon I got at the farmers market, some kaffir lime leaves from our
tree, and some freshly squeezed lime juice. Again, simple ingredients that come together for a
refreshing treat.
Stay cool in
your kitchens!
– David
Corn, Shrimp and Avocado Salad
4 ears white (or yellow) corn, shucked
1 tablespoon granulated sugar
1 pound large shrimp, peeled and deveined
2 teaspoons extra virgin olive oil
salt and pepper to taste
1 Haas avocado
12 large basil leaves, cut into thin strips (chiffonade)
2 tablespoons chopped chives
4 tablespoons saffron mayonnaise (click here for recipe)
butter lettuce leaves, for serving
additional basil leaves, for serving
Bring a large kettle of water to a boil and, once boiling, add a tablespoon sugar to the pot and then add corn. Return to a boil and cook 4 minutes; drain in a colander and let cool.
In a large, nonstick skillet, heat the oil over medium-high heat and add shrimp. Season with salt and pepper and sauté until shrimps are done and perfectly pink – about 3-4 minutes, depending on the size of the shrimp.
Halve the avocado and remove the pit. Score the flesh both of both halves vertically and horizontally, then remove with a large soup spoon.
Remove the kernels from the corn cobs using a sharp knife – slicing them off into a large mixing bowl. Add the cooked shrimp and avocado cubes to the bowl, along with the basil and chives. Add the mayonnaise and toss together gently; adjust seasoning. Chill salad.
Place butter lettuce leaves on plates and add a scoop of salad to each plate, garnish with basil leaves.
Serves 4.
Watermelon Sorbet
6 tablespoons sugar
1/2 cup water
4 kaffir lime leaves, torn into pieces
1 pound watermelon flesh, cut into chunks
juice of 1 lime
1 teaspoon vodka, optional
sprigs of mint, for garnish
Mix water, sugar and lime leaves in a small saucepan and bring to a boil. Once sugar has dissolved, remove from heat cover and let steep for 1 hour.
Place watermelon chunks in a food processor and process a few seconds until slushy. Spoon melon into a mixing bowl and add lime juice. Strain kaffir lime syrup into the bowl and mix well. Chill for 1 hour.
Stir in vodka, if using, and place melon mixture in ice cream maker and process for about 20 minutes. Scoop sorbet into a container and freeze. Let sit at room temperature for a few minutes to soften before scooping into bowls. Garnish with mint sprigs.
Serves 4.
karin
August 7, 2011 at 3:38 pmmmmmmm…and I happen to have avocado, basil corn and shrimp in the fridge!
Camille Pons
August 20, 2023 at 9:27 pmThese recipes look divine! 🌽 🍉
Cocoa & Lavender
August 21, 2023 at 9:12 amThanks, Camille! The local corn and watermelons have been incredible this year!
Cocoa & Lavender
August 7, 2011 at 4:40 pmEnjoy, Karin! Just bought more corm at the farmers market – along with apples, squash blossoms, goat cheese, fromage blanc, peaches and cantaloupe. Love Sunday mornings but wish the market was Saturday so I could cook all weekend!!
Anonymous
August 8, 2011 at 10:25 pmThe salad looks so fresh, boy do I miss going to the farmers market, the last time I shaved corn from the cob was because my great grandfather didn't have any teeth left, so it was the only way for him to eat corn.
I cheat and have fresh frozen, or fresh packed (not canned). Goat cheese,fromage blanc, I really want a glass of red wine now but it's up.. 7 am and I might look like I have a problem..lol
Cocoa & Lavender
August 8, 2011 at 11:30 pmI love corn on and off the cob! And remember taking it off the cob for my 90-year-old aunt. Wine at 7:00am? I suppose there are worse things… 🙂
Mimi Rippee
August 10, 2023 at 10:05 amWhat a perfect summer meal! Just perfect.
Cocoa & Lavender
August 21, 2023 at 9:10 amThanks, Mimi!
Jill W Becker
August 10, 2023 at 3:02 pmPerfect salad – Sunday supper!!
Cocoa & Lavender
August 21, 2023 at 9:10 amOurs, too — got fresh corn from the market!
Valentina
August 10, 2023 at 4:21 pmWell hello 2011, and this amazing looking salad. I LOVE corn and shellfish together more than maybe words can say. Such a dreamy combination. 😀 ~Valentina
Cocoa & Lavender
August 21, 2023 at 9:11 amWhat is it about corn and shellfish? Dreamy! And, yes, 2011! Who knew!?