Perfect for summer corn and grilling season, this recipe should really be called “A Twist on Patty H’s Version of Alison Roman’s Corn and Scallion Salad”. But that’s a mouthful! And what’s most important is that this combination of grilled corn, caramelized scallions and lots of lime juice is easily adaptable and exceptionally delicious. 

My favorite way to cook fresh corn is to just throw the unshucked cobs right onto a hot grill. (Because it makes the corn taste good, but also because those little corn silks really drive me crazy!)

The corn steams in its own husk wrappers, and the kernels get a little caramelized and smokey.  Turn them a few times, so the corn cooks evenly and the husks get good and charred. (This should take about 15 minutes.) Remove the cobs from the grill and allow to cool slightly before shucking; the husks and silks come right off. If you’ve only got a few ears and/or want to avoid charred bits of husk getting everywhere, you can microwave 2-3 whole ears at a time for about 5-6 minutes on high. Finally, for those who’d rather pre-shuck the corn, try steaming the ears in a big pasta pot with colander to avoid waterlogged cobs.

Grilled Corn and Scallion Salad with Shrimp

Serves 4-6

• 6 ears yellow or bi-color corn, in husks
• ½ cup almond slivers (or pumpkin seeds/pepitas) (Optional) 
• 1 lb large shrimp, peeled and deveined (Optional)
• Kosher salt and freshly ground black pepper
• 1 large (or 2 small) bunch scallions
• 1 bunch cilantro, washed and chopped (about 1 cup)
• ½ cup fresh lime juice (from about 4 limes)
• 2 tablespoons olive oil, plus more for drizzling
• 2-4 ounces crumbled feta, to taste (about ½ – 1 cup) (Optional)

Directions

Heat gas grill to high or prepare charcoal briquettes. Place corn cobs directly onto grill. Turn them a few times until cooked through (about 15 minutes). Remove from grill and let cool slightly.

Meanwhile (or up to several days ahead), toast almonds (or pipits) on the stovetop in a dry skillet over medium heat, for 3-5 minutes or until just starting to brown. Remove from heat and set aside.

Thread shrimp onto skewers and place on a foil-lined baking sheet or tray. (Skewers are optional, but it makes it easier to maneuver on the grill.) Add scallions to same tray and drizzle scallions and shrimp with olive oil to coat lightly; sprinkle shrimp with kosher salt and pepper.

Once the corn has come off the grill, add scallions and shrimp and cook for 4-8 minutes (depending on size of shrimp and temperature of grill) until scallions have begun to char slightly and shrimp is no longer translucent. Remove from grill.

When cobs are cool enough to handle, pull off husks and cut kernels off the cob. (I do this by standing the cob on its end in the center of a wide and shallow bowl.) Chop the scallions (discarding root ends) and add to bowl with corn kernels. Add chopped cilantro, lime juice, 2 tablespoons olive oil, toasted almonds and feta (if using). Toss and serve, topped with grilled shrimp. (Delicious served hot, warm or cold.)