This is going to be an easy go-to dish for the rest of the summer. (Sorry it’s just that it is 86 degrees in Seattle as I write this- so I have major Summer on the brain)
I really appreciate that this is a 15 minute dish, easy enough to make on a weeknight after dinner or crammed between sports and piano lessons- but totally delicious and beautiful enough to put on the table at a party.
You really get a little of everything with this gorgeous salad. Should I call it a salad? Or is it more of a “sauté”? Who cares I guess- it just tastes good and is wonderful served hot, cold or anywhere in between. The trick is to barely cook the corn (and other veggies) you want them to be crisp tender, not mushy! The sweet corn, savory onion and crunchy peppers are amped up a bit with thinly sliced raw jalapeno and the ultimate: lots of fresh basil! All of these flavors and textures really compliment the shrimp (of course you could just have a veggie dish without the shrimp) and make it a fantastic one dish meal.
If you wanted to change the flavor profile, it would be really easy to swap out the basil for cilantro and add a squeeze of lime for a whole new twist!
- 2 tablespoons olive oil
- 1 red onion, small diced
- 4 ears worth of fresh corn kernels
- 1 jalapeno, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup basil, finely shredded
- kosher salt
- 1 pound shrimp, peeled and deveined
- In a large sauté pan over medium-high heat add the olive oil and then add the red onion and corn and sauté for 2 minutes until the vegetables are just a little softened. Remove from the heat and add the jalapeno, cherry tomatoes and basil and season to taste with kosher salt.
- Transfer to a bowl or serving platter.
- In the same pan over high heat add the shrimp and sprinkle them with kosher salt. They will cook in the oil remaining in the pan. Cook them until they are golden around the edges and just opaque in the center, about 1 minute on each side. Add the shrimp to the corn salad and serve hot or at room temperature (although it is also good cold!)
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Looks and sounds delicious. Is the jalapeno sauteed, or added to the pan after removing from the heat?
Thanks!
86 in Seattle?! It’s not even that hot in LA! That doesn’t stop me from wanting to eat this and pretend like its summer already
I know I’ll be living on this salad all summer long. Seriously gorgeous!
You have adding the jalapenos twice. Which one is the correct time to add?
Great Catch! I fixed the instructions- I like to add them at the end so that they have more crunch.
Loved this hot shrimp, corn and basil salad! I needed something I could bring to a potluck that was not difficult as I had little time. This was fabulously delicious with mostly chopping involved and little cooking. We will make it again and again!