Charred Corn and Tomato Shrimp Salad

This light and speedy recipe for charred corn and tomato shrimp salad adds a delicious grilled taste to this summer supper!

This easy peasy recipe for charred corn and tomato shrimp salad comes from the fact. I am forever looking for new and different ways to use up that sweet local corn and cheery little cherry tomatoes.

Especially in the month of August when I know their days are numbered. Although now that I am a North Carolinian, maybe I am going to get a few extra weeks of summer veggies? WE WILL FIND OUT.

Meanwhile up North, it was just my mama’s birthday earlier this week, and my sweet little sis came up with a genius birthday gift for her.

They got up that birthday morning and went to Brittany Hollow Farm in Rhinebeck, New York, which is a lovely lovely farm where you can pick your own wildflowers.

They give you that cheerful plastic bucket, and let you loose in their acres of all different kinds of flowers and let you fill up that bucket to your birthday girl heart’s content!

AND, you get to keep the bucket and if you bring it back next time, they will subtract the cost of the bucket from your next flower picking adventure.

Here is just one of the millions of bouquets that came out of this birthday outing…

Isn’t this one of the best birthday gifts? And my North Carolina friends, if there is a place like this anywhere near Raleigh, I need to know about it as soon as possible…please and thank you!

Meantime, back at those summer veggies….

Here’s how you make charred corn and tomato shrimp salad!

I feel like I am tossing uncooked sweet corn and tomatoes into pretty much every supper I am making these days, so with this one I am shaking things up by giving a little charred taste to the veggies.

Start by tossing some fresh corn kernels, a bunch of cherry tomatoes and a little olive oil together with a pinch each of salt and pepper.

Next, line a rimmed baking sheet with nonstick foil, pour the corn and tomato mixture onto the sheet in a single layer and broil until the veggies start to char – this will take about 5 to 10 minutes (depending on how your oven runs) but watch them carefully because broiling happens fast!

While the corn mixture is cooling, cook the shrimp in simmering water until they turn pink about 3-5 minutes.  Drain and rinse them off with cool water so they stop cooking.

Now all that’s left to do is to toss the shrimp and corn mixture in a bowl and add a little rice vinegar and thyme.  

I like to save a little of the fresh thyme to garnish the plates, and because it smells like heaven.

And that’s all there is to this one! Now I am off to research pick-your-own-wildflower options here in the South…

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