Grilled Shrimp and Corn Salad

Last Year's Post: The Best Salsa Ever
Two Years Ago:  Roasted Tomatoes (Preserving)

Ahhh, summer corn season.  Fresh corn is only available for a few short weeks, so we tend to eat it as often as possible in every way possible.  This salad is a great way to enjoy fresh corn in a light, healthy and delicious summer salad that also includes tender grilled shrimp, grilled red pepper and creamy avocado.  Add a glass of chilled dry rose wine and you have the perfect summer dinner.

Our luxury in the Midwest is that we can buy corn at the local farm stand that had been picked just that morning, so it's unbelievably fresh.  The very first corn of the season is always the best - the most tender and sweet, with tiny kernels.  People wait all year for that corn and then just devour it.

When I was growing up, we always had fresh corn one way only - shucked, boiled and served with butter and salt.  I am perfectly happy with that method to this day, but have learned the joys of grilled corn as well. There are two ways to grill corn, and they result in distinctly different tastes, textures and appearance.  The first is to leave the husk on and soak the corn in water for an hour or so, then grill over medium-high heat for eight minutes, turning on all sides.  After grilling the husk and corn silk very easily come off all at the same time and the corn is very tender because it basically steams in its husk.  The husk and silk give it a slightly different taste than boiling that I would almost call grassy (in a good way).  The second way is to shuck the corn first, then grill it directly over the same medium-high heat for the same eight minutes (two minutes per side) until browned and tender.  This method give the corn more of a grilled flavor and fire-roasted appearance.  Grill the pepper at the same time and let it get some of that same fire-roasted look - it greatly adds to the flavor and visual appeal of the salad.

I tend to using the husk-on method of grilling corn if we plan to eat it directly from the whole cob, and the naked grilling method if I plan to cut the kernels off to use in other dishes because they're so pretty.  Here's a tip that I learned a few years ago regarding how to cut the kernels off a cob of corn without having them fly all over the place - stand the cob upright in a shallow bowl (make sure the bottom of the cob is relatively flat) and as you cut them, the kernels fall neatly into the bowl.

Here's another tip regarding grilling shrimp - thread them on two parallel skewers (soaked in water for 30 minutes so they don't burn up) and they won't spin around when you turn them.

The smoky grilled shrimp, corn and red pepper are complemented by a light vinaigrette and the cool, creamy avocado for an irresistible, healthy, fast and easy meal.  What more could you ask for a perfect summer dinner?

printable recipe

Grilled Shrimp and Corn Salad

Serves 4

About 12 bamboo skewers

4 ears fresh corn, shucked

1 large red bell pepper, stemmed and seeded

1 pound medium peeled and deveined shrimp, thawed if frozen (31-40 per pound)

¼ cup olive oil

1 tablespoon cider vinegar

½ large shallot, minced

¼ cup parsley, chopped

Red leaf lettuce for garnish

1 lemon cut in quarters, plus the juice of half a lemon

1 avocado

Soak skewers in water for 30 minutes.  Prepare a grill for medium-high heat.  Holding 2 skewers parallel and slightly apart, thread shrimp onto both skewers at the same time (this makes them easier to turn on the grill).

In a small bowl, whisk together the olive oil, vinegar and shallot and set aside. Cut the avocado into slices and toss with the juice of half a lemon to prevent browning.

Cut the red pepper into quarters.  Lightly brush the shrimp, corn and red pepper pieces with olive oil on all sides.  Grill the corn directly over the heat for 2 minutes per side, until browned and tender.  Grill the red pepper 2 minutes per side, until softened somewhat and browned on the edges.  Grill the shrimp for 90 seconds per side.

Cut the kernels from the cobs and place into a large bowl.  Chop the red pepper into ½” pieces and add to the bowl.  Add the shrimp, parsley, vinaigrette and salt and pepper to taste and toss to combine.

Arrange lettuce leaves on plates and top with the corn mixture.  Place several avocado slices on the side and serve with lemon wedges to squeeze over the salad.

Summer Pasta Salad with Fresh Tuna

I've been posting quite a few salad recipes lately but I can't help it.  I love salads and they're so perfect for summer.  This version has pasta and grilled fresh tuna together with a lot of veggies so it's very healthy and very easy.  If you don't like grilled tuna you could always substitute a high-quality canned tuna or even grilled chicken and it would be equally good.  I just like to have fish on the menu at least once or twice a week because it's good for you and it gives variety to your diet.

Growing up in the Midwest we typically cooked all meats until they were shoe leather so we wouldn't get trichinosis or salmonella or whatever.  I had a revelation about tuna when I was attending a sales meeting on east coast at a seafood restaurant and was planning to order the tuna.  The guy sitting across from me lived in Maine and was an avid sport fisherman.  He looked at me and said "please don't order it medium-well or well done".  Really?  He explained that high quality tuna should be eaten raw, rare or medium-rare for the best flavor and texture.  I wasn't too sure about rare so I ordered medium-rare and was pleasantly surprised.  Since then I've progressed to rare on occasion but I'm still not a sushi person.  I've tried it several times but the texture gets me every time - it's just too mushy.  Don't get me wrong, I really want to like sushi.  I feel like any foodie worth their salt should like sushi.  I see little kids eating sushi in restaurants all the time, but the best I can manage is a California roll.  Embarrassing but true.  Anyway, buy the best quality tuna you can find - preferably fresh - and don't overcook it.

sashimi grade fresh yellowfin tuna

You could make this salad at any time of the year if you just substitute frozen corn for fresh - the rest of the ingredients are available year-round.  I used whole-wheat penne to boost the fiber a little more.  The salad can be served warm, room temperature or cold.

* * click here for a printable recipe * *

Summer Pasta Salad with Fresh Tuna
Serves 4

8 oz penne (regular or whole wheat)
1 lb fresh tuna steak, about ¾” thick
¼ cup olive oil
1 ear of fresh corn, husk and silk removed
1 jar (6-7 oz) roasted red peppers, chopped
1/4-1/2 teaspoon crushed red pepper flakes
1 small zucchini, cut in half lengthwise and sliced
1/3 cup pitted black olives, coarsely chopped
¼ cup roughly chopped parsley
2 lemons
2 tablespoons snipped chives
Salt and pepper


Bring a large pot of water to a boil and drop in the corn. Reduce the heat to medium, cover and let simmer for 8 minutes. Remove the corn from the pot and immediately submerge in a bowl of ice water to stop the cooking. After a minute or two, remove the corn from the water, pat dry, and cut the kernels from the cob.

In the same pot of boiling water, cook the penne until al dente. When the pasta is done drain it, rinse under cool water, and drain again.

In a large bowl combine the olive oil, peppers, red pepper flakes, corn, zucchini, olives, and parsley. Add the juice of one of the lemons. Mix again and add salt and pepper to taste.

Preheat a grill to highest heat. Grill the tuna for 1-2 minutes per side until it has nice grill marks but is still rare to medium-rare in the middle. Let rest for a few minutes, then cut in thin slices.

Serve the tuna slices on top of the pasta salad and garnish with chives. Cut the remaining lemon into quarters and serve with the salads.

Special Brunch - Egg Strudel

Mother's Day is coming up!  Have you thought about plans for the mother or grandmother in your life?  For some people that means reservations at a nice restaurant.  If your family is like The Lawyer's, however, that's not very practical.  He has a extended family that includes four generations who are all very close. Family celebrations are large and include everyone from his parents (who are celebrating their 70th wedding anniversary this summer) to several itty-bittys just learning to walk. One of the family's major annual events is their Swedish sausage-making party shortly before Christmas. They work in teams to shove a gooey mass of potatoes, meat and milk into (ahem) "natural casings". I tend to watch from a safe distance and try not to think about the casings.

If you also have extended family gatherings (hopefully sans casings), think about this egg strudel recipe for a wonderful Mother's Day brunch.

 It's visually stunning and makes a lot of servings.  It can even be made in advance and simply baked before the party.  That's why a little orange juice is added to the eggs - the vitamin C helps preserve their color.  Everyone from Generation 1 to Generation 4 will like the ingredients:  potatoes, ham, eggs, cheese, and puff pastry. I would suggest serving it with asparagus in lemon sauce on your prettiest plates, accompanied by mimosas and coffee for the adults and juice for the kids. (On second thought, maybe you shouldn't use your prettiest plates if there are kids involved.  Save them for adult occasions - see below.)

Not only would this make a great Mother's Day brunch, it's ideal for weekend guests or anytime you want to have a special brunch.  It looks very fancy but actually it's really easy - the key is how you cut the puff pastry for braiding.  Just follow the visuals and you'll be fine.

* * click here for a printable recipe copy * *

Egg Strudel
Makes 2 strudels, 8 to 12 servings depending on how they are cut

1 box (two sheets) puff pastry dough (1.1 lb)
2 tablespoons unsalted butter
1 cup frozen cubed hash brown potatoes
1 cup green or red bell pepper, seeded, diced
½ cup onion, diced
1 cup smoked ham or turkey, diced
11 eggs
2 tablespoons minced fresh chives
4 oz cream cheese, softened
2 tablespoons orange juice
1 egg
1 tablespoon water
2 tablespoons shredded parmesan


Thaw puff pastry according to package directions.

Melt butter in a large nonstick skillet over medium-high heat. Add potatoes and sauté 5 minutes. Stir in bell pepper and onion; sauté 3 minutes, then add ham or turkey.

Whisk 11 eggs and chives together. Add them to the pan and scramble just until set and still a bit soft. Season with salt and pepper and take off the heat. Stir in the cream cheese and orange juice until blended. Refrigerate eggs while working on the pastry.

Unfold a thawed pastry sheet on a work surface lightly dusted with flour. Roll pastry to a 12” x 10” rectangle, then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry by cutting off the top corners at an angle and notching the bottom corners (see picture below).

 
Spoon half the egg mixture down the center, then cut an equal number of strips on both sides at a 45 degree angle. 

 Fold the flaps up over the eggs at both ends, then braid the strips by alternately crossing them over the filling. 

 
Repeat with the other pastry sheet and remaining egg mixture. Transfer parchment and strudels to baking sheets.

Combine the remaining egg and water by whisking; brush over the tops of the strudels and sprinkle with parmesan cheese. (At this point, strudels may be covered in plastic and refrigerated overnight.) 

 Bake strudels for 20-30 minutes, or until golden. Let cool 5 minutes before slicing.