RECIPE: A Summer Corn Salad with Shrimp (from Colu Cooks by Colu Henry)
Nothing says summer like fresh corn from a farm stand, and there are plenty of those in the Hudson Valley. As a child, when tasked, I’d sit on the back steps of the house and, with pleasure and purpose, tear away the corn husks and brush off their silks. These days, I love sitting outside shucking corn with friends while drinking big tumblers of rosé. This salad was built on a clean out-the-fridge night and I’m so glad it came to be. Normally I’m not one for green peppers (unless they are the very hot variety), but for some reason I make an expectation for the Italian frying kind, which I use here. Shrimp pairs beautifully with corn, so I said what the heck. As I hope you’re making this in the hotter months, it is topped with a generous amount of basil, because that’s what summer requires. Serve warm or at room temperature.
Serves 4 Time: 40 minutes
INGREDIENTS
1 pound (455 g) jumbo shrimp, peeled and deveined, tails removed if you like
Kosher salt and freshly ground black pepper
1/4 cup (½ stick/55 g) unsalted butter, cut into tablespoons
1 medium poblano pepper, diced
1 Italian green frying pepper, diced
1/3 cup (35 g) thinly sliced green onions, whites only (from about 3 large scallions)
4 ears corn, husks and silk removed, kernels cut off the cob
8 ounces (225 g) zucchini, finely diced (about 2 cups)
4 ounces (115 g) feta cheese, crumbled
1/3 cup (15 g) loosely packed fresh basil leaves (torn if large)
Lime, for finishing
Flaky salt, for finishing
METHOD
Season the shrimp well with salt and pepper. In a 12-inch (30.5 cm) skillet, heat the butter over medium. Add the shrimp and heat until just cooked through, 1 to 2 minutes per side. Transfer to a medium bowl and set aside.
Add the peppers and the green onions to the skillet and cook, stirring occasionally, until softened, 2 to 3 minutes.
Add the corn and the zucchini and cook, stirring frequently, until they begin to turn golden in spots, 5 to 7 minutes more. Season well with salt and pepper.
Transfer the corn mixture to a large bowl.
Stir in the shrimp, feta cheese, half the basil, and a good squeeze of lime. Taste and adjust seasonings. Top with remaining basil and flaky salt.
From New York Times Cooking contributor Colu Henry, a collection of sophisticated recipes for everyday dinners
Colu Henry has been working in food for more than 15 years, and from her time at publications from Bon Appétit to the New York Times, she’s learned that what resonates with her readers is her always unfussy and empowering recipes. In this cookbook—a nod to home cooks who are happy to do everything but pastry—Henry helps readers assemble an amply stocked new-American pantry so that they can perfect (and build upon) classic everyday meals.
With 100 recipes and photographs, Henry offers ideas and solutions to get you out of your weeknight routine, explore new ingredients and techniques, build your confidence, and have a sophisticated dishes on the table in around 45 minutes.
For more information, click here.
