Grilled Corn With Shrimp Salad

In season now, fresh sweet corns are just great whichever way you choose to cook them. Naturally yummy and they are packed with lots of goodness in those plump and juicy kernels when cooked. So, I got my grill fired up to grill some sweet corns to make this nice Grilled Corn With Shrimp Salad. They were superb, just what I needed for a light and easy to prepare weekend lunch. So, do try this delicious recipe.



Grilled Corn With Shrimp Salad

Ingredients

1 lb (454 g) Small Shrimps, shelled and tail intact
4 Ears of Corn, husked and silk removed
1 Packet (400 g) Grape Tomatoes, halved
1/2 Red Onion, diced
1 Red Bell Pepper, diced
2 Red Chilies
1/2 Cup Chopped Cilantro
2 Tbsp Olive Oil

Dressing
2 Limes, juiced
1/4 Cup Extra Virgin Olive Oil
3/4 tsp Ground Cumin
Sea Salt to taste
Some freshly ground Black Pepper

Method

Combine all the salad dressing ingredients and whisk well. Set aside.

Charred red chilies and place them in a small bowl and cover with a microwave safe plastic wrap for about 10 minutes. Peel the chili skin and discard the seeds and chop finely.

Set the grill on high and grill the corn for about 20 minutes or until they are fully cooked and slightly charred. When cool, remove the kernels from the corn.

In a large bowl, mix the shrimps with olive oil, sea salt and black pepper. Heat the grill on high and grill the shrimps for about 2 to 3 minutes per side.

Toss shrimps, corn kernels, onion, bell pepper, tomatoes, and chilies with the salad dressing. Season the salad with sea salt and black pepper. Lastly mix in the chopped coriander. Let it rest for couple of minutes and serve at room temperature.