I have spent the last 54 years of my life trying to convince my family that corn is a wonderful summer vegetable. My mother didn’t do anything fancy with it, but it was always on our dinner table at summer’s end. Boiled and smothered in sweet butter and salt, corn was always a special treat.
Now, my family seems to reference certain barnyard animals whenever I announce that fresh corn is on the menu. But I am not deterred. I am always looking for ways to “dress-up” corn in the summer or incorporate it into unexpected ingredients.
I love homemade chicken corn soup, although it is so much work to make. I once made wonderful corn fritters. They were more like pancakes and were sauteed lightly in olive oil. They were great with a grilled entrée. And tortellini with a creamy corn sauce actually did appeal to my husband, though it took some encouragement. And for the last couple of summers, I have found some wonderful chilled corn salad recipes that have replaced macaroni salads and potato salads for our Sunday cookouts.
The recipe that follows is from “Taste of Home,” a collection of recipes from cooks all over the country. I love it because it pairs simple grilled shrimp with fresh basil (the one thing I have luck growing), sweet corn, ripe cherry tomatoes (still sweet and juicy in September) and avocado. It’s all you need for a late summer, one-dish meal.
Note about the corn: The recipe calls for the ears to be cooked briefly in boiling water, cooled, and then cut off the cob. But I often cut the kernels off the cobs, sauté them in a skillet in a little butter until toasty, and then proceed with the recipe. You can also grill the ears first until slightly charred and then cut the kernels off the cob. Use the method you like best.
Grilled Shrimp with Corn
Ingredients
- 4 medium ears sweet corn, husked
- ½ cup packed fresh basil leaves
- ¼ cup olive oil
- ½ teaspoon salt, divided
- 1½ cups cherry tomatoes, halved
- 1/8 teaspoon pepper
- 1 medium ripe avocado, peeled and chopped
- 1 pound uncooked shrimp, peeled and deveined
Directions
- In a pot of boiling water, cook corn until tender, about 5 minutes. Drain and cool slightly.
- In a food processor, pulse the basil, the olive oil, and ¼ teaspoon salt until blended.
- Cut corn from the cobs and place into a bowl (sometimes a little messy).
- Stir in the tomatoes, pepper and remaining salt. Add the chopped avocado and 2 tablespoons of the basil mixture. Toss gently to combine.
- Thread the shrimp onto metal or soaked wooden skewers. Brush with the remaining basil mixture. Grill, covered, over medium heat until shrimp turn pink, about 2 to 4 minutes per side.
- Remove shrimp from skewers and serve with the corn salad.
Note on cooking the shrimp: If you don’t have skewers, you can grill the shrimp on a perforated grill pan. Even easier!
I will continue my search for innovative ways to cook corn. My little grandchildren still ask for corn on the cob. But I am making inroads with the rest of the family. A corn milk bellini anyone?
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