by: Kate McMillan
Cook Time
10 minutes
Prep Time
15 minutes
Yield
4 servings
Total Time
10 minutes
Prep Time
15 minutes
Yield
4 servings
summary
This stunning dish is impressive enough for company and easy enough for a weeknight dinner. Simple in-season ingredients don’t need a lot of fuss to make them shine. Poblano peppers are not overly spicy, but bell peppers also work if you want a milder substitute. If you are using wooden skewers, soak them in water for at least 20 minutes before you put them on the grill.
ingredients
- Corn Poblano Salad
- 5 ears of corn, shucked, and silks removed
- 1 poblano pepper, halved, seeded and cored and cut in half again
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 lemon, juiced
- ⅓ cup crumbled feta cheese
- 2 tablespoons chopped fresh dill
- Spiced Shrimp
- 1 pound large shrimp, shelled, deveined, tail left intact
- 1 ½ teaspoon chili powder
- 1 ½ teaspoon ground cumin
directions
- Heat a grill to high.
- Place the corn and poblano peppers on a baking sheet and brush lightly with olive oil. Season with salt and pepper. Add to the grill and cook until charred on all sides, about 3 minutes per side for the peppers and 8 minutes total for the corn. Once the corn is cool enough to handle, cut the kernels from the cobs, cut the peppers into ½-inch pieces and add both to a mixing bowl.
- In a small bowl, whisk together the lemon juice, 1 tablespoon of olive oil, ½ teaspoon of salt, and ¼ teaspoon of pepper. Pour over the corn and poblano mixture and toss to combine. Add the feta and dill and toss gently just to combine. Set aside.
- In a large mixing bowl, stir together the chili powder, cumin, 1 teaspoon salt and ½ teaspoon black pepper. Add 2 tablespoons of olive oil and stir to combine. Add the shrimp to the bowl and mix until well combined. Thread shrimp, 4–5 on each skewer, repeating until all shrimp are skewered.
- Grill shrimp until cooked through, about 3 minutes per side. To serve, pile corn salad on a platter and serve with shrimp skewers.
notes
Add finely chopped jalapeno or serrano pepper to add heat to the corn salad.
For the freshest, sweetest corn, buy corn fully encased in its husk.
You don’t need much dressing on this corn salad as the corn is super flavorful on its own.
Try adding tarragon, parsley or basil.
Substitute tofu or small whole mushrooms on the skewers for a vegan option.
