This recipe uses a simple technique for grilling corn, but you can make the corn on the stovetop in a hot cast iron pan by cutting off the kernels and charring them in 3 tablespoons of olive oil; boil the shrimp if not grilling. Calamari, steamed mussels, or lobster chunks make delicious variations.
Ingredients
For the Salsa:
- 1 red onion, peeled and cut in eighths
- 1 fresh serrano pepper, stemmed, seeded, and cut in chunks
- 1 cup loosely packed fresh cilantro, leaves and stems
- 2 cloves garlic, peeled
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh lime juice, or more to taste
- 1/2 teaspoon coarse sea salt, or more to taste
For the Salad:
- 1/4 cup extra virgin olive oil, plus more as needed
- 6 cloves garlic, peeled and finely minced
- 2 tablespoons fresh chopped flat-leaf parsley
- 1 1/2 pounds jumbo shrimp (21 to 25 count), peeled
- 4 large ears of corn, husks on
- 1 red or orange bell pepper, stemmed, seeded, and diced
Directions
Step 1
Make the salsa: In a food processor, pulse the onions, peppers, cilantro, and garlic until finely chopped. Add the olive oil, lime juice, and salt, and pulse to incorporate. Transfer to a large bowl, season to taste with more salt, if needed, and set aside.
Step 2
Prep the shrimp: Add the 1/4 cup olive oil, the garlic, and parsley to a bowl along with the shrimp and toss well. Thread on skewers and place on a platter. Set aside near your grill while you make the corn.
Step 3
Preheat your grill to high. Prep each ear of corn by peeling down the husks and removing the silk, then peel off the outer leaves of the husks, leaving just two or three layers attached. Place the ears on a rimmed sheet pan, brush the kernels with olive oil, and fold up the remaining husks. Grill the corn, giving each ear a quarter-turn every 2 to 3 minutes. The ears should be nicely charred all on sides. Transfer them back to the sheet pan and let them cool while you grill the shrimp for about 2 minutes on each side, or until they turn pink.
Step 4
When the ears of corn are cool enough to handle, remove and discard any remaining leaves. On a cutting board, use a sharp knife to carefully remove all the kernels and place them in the bowl with the salsa. Add the cooked shrimp and diced bell pepper. Toss well and let marinate for 15 minutes at room temperature before serving.
Serves 6