Corn season: one of my favorite times of year. I like to blanch it on the cob so it remains crunchy and flavorful, and then add it to an easy salad. With a little feta, freshly grilled shrimp and baby greens, it’s the perfect summer-time meal (and bikini friendly).
One pound fresh, raw, deveined shrimp
2 cobs of corn
8 ounces of feta
1 tablespoon paprika
4 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper
Boil a large pot of water. Once it comes to a boil put the corn in for two minutes. The goal is just to blanch the corn, not over cook it. As the corn cools, toss the shrimp in the paprika and then grill or saute in a hot pan with a little olive oil. Cut the corn off the cob, add it to the greens, sprinkle the feta on top and add shrimp. Toss with your own homemade vinaigrette or just a simple olive oil, balsamic vinegar, salt and pepper combo.
Enjoy next to the pool, still in your bathing suit.