Healthy Recipes from Martine, Certified Nutrition Consultant
Summer is all about the outdoors, and this salad fully embraces the gift that is the combination of peak season sweet corn and a summer grill. Not only is the grilled Romaine showered in fresh corn kernels, but the base of the dressing is pureed corn. My protein choice for this is shrimp, but any protein (or no protein) will do because the real star here is the corn!
I made this twice for my family already this season. Hope you enjoy it as much as we did. Happy grilling!
Click below to download the recipe pdf.
Ingredients for the Salad
1 pound shrimp (16-20 count), peeled and deveined
3 heads Romaine lettuce
4 ears sweet corn
5-6 radishes, washed and thinly sliced
1 shallot, thinly sliced
2 teaspoons sugar
4 Tablespoons vinegar (I used apple cider vinegar)
Aged manchego, parmesan, or cotija cheese, finely grated
Olive oil, salt and pepper to taste
Ingredients for the Dressing
¼ cup of grilled sweet corn (from one of the grilled ears of corn)
½ cup high quality mayo
Handful of fresh mint leaves
Zest and juice of 1 juicy lime
salt
Instructions
Preheat your grill to high. Shuck corn and coat with olive oil, salt and pepper. Grill until slightly charred on the outside. I prefer the flavor and texture of raw corn, so I was only grilling for the grill marks and not necessarily to cook the corn.
Prepare your pickled shallots. In a small bowl, mix the sugar and vinegar together. Add the thinly sliced shallots and toss to coat.
Allow the grilled corn to cool, then cut the kernels off the corn. Use a quarter of the kernels for the dressing, and reserve the rest for the salad. To make the dressing, transfer all the ingredients plus 1 Tablespoon of the pickling vinegar to a blender (I used my Magic Bullet) and blend until smooth. Taste and adjust seasoning as needed.
Cut the heads of Romaine in half and drizzle with olive oil, salt, and pepper. Transfer to the grill (cut side down) for about one minute - or just long enough to form the grill marks. Again, the goal is not to cook the veg, but rather to get a nice char flavor.
Turn the grill down to medium high. Season the shrimp with salt, pepper, and olive oil. Grill for about 1 ½ - 2 minutes per side or until just cooked through.
To serve, dress the grilled Romaine with the corn dressing. Sprinkle with some flaky salt, top with the grilled corn, sliced radishes, pickled shallots, and grilled shrimp. To finish, finely grate some fresh cheese over the top and add any remaining chopped fresh mint.
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For questions please email Martine at martinel@wearepcc.com.
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