How to Make Mouth-Watering Shrimp with Charred Corn Salsa

2018-07-23T19:33:07-07:00 By |

Learn how to make this quick, light, and flavorful meal!


  • 1lb. 16-20 count shrimp, peeled and de-veined
  • 4 ears, shucked corn
  • ¼ red onion, finely chopped
  • 1 pint cherry tomatoes, halved
  • ½ cup cilantro, coarsely chopped
  • ¼ cup fresh lime juice (2 limes)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt, to taste
  • Fresh black pepper, to taste
  1. Season shrimp with salt and pepper and set aside.
  2. On an open flame on the burner of your gas stove, place the corn directly on top of the burner. Rotate corn for two minutes on each side until corn is charred. You will hear popping sounds-which is a good thing! Once corn becomes charred, let cool before removing kernels with a knife into a bowl.
  3. Add red onion, cherry tomatoes, cilantro, lime juice, olive oil, salt and pepper to the corn and mix well. Set aside.
  4. In a cast iron pan on medium-high heat, add a few tablespoons of olive oil. Add the shrimp and saute on each side for 3 minutes.
  5. Add corn salad to a plate and top with shrimp.

About the Author:

Chef Rhadia Hursey’s appreciation and gift for cooking comes from the many stops of her adventurous life as a military dependent and world traveler.  Born in Champaign, Illinois but raised on military bases in areas as culturally diverse as California, Florida, and Washington DC. Her time there exposed her to different flavors and cultures through food, and ignited a lifelong culinary passion. Rhadia is a private chef in NYC and the Hamptons, and is a Board Member for the New York Women’s Culinary Alliance. Rhadia has earned degrees from the University of Maryland, College Park, and The Center for Culinary Education at Chattahoochee Technical College.


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