Grilled shrimp, corn and feta salad

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).

Grilled shrimp, corn and feta salad


One pound fresh, raw, deveined shrimp
Baby greens
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.



  1. Yum!!!! I love corn salad, but they say the heat and drout will make the prices go way UP next year. So lets enjoy while we can aford it!

  2. Looks great, but b/c of beach season, I have to watch that my tush stays where it is, at least until after Labor day! Then I can relax and EAT!

    • I have to agree with verna because of the tush factor! I need to lose weight and fried shrimp is not going to help! Yikes!

  3. Pingback: Grilled Corn And Peach Salad | Seattle Foodshed

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