Corn Salad with Shrimp and Fennel Fronds #KitchenMatrixCookingProject

Here we are at the third #KitchenMatrixCookingProject post for June. This month, Karen of Karen's Kitchen Stories selected our recipes. This week she has us looking at Corn + 12 Ways. You can read more about our project: here. We'd love to have you join us. And, if you don't have a copy of his cookbook, you can read his corn matrix online. Now that it's corn season, I am looking forward to trying several of Bittman's ideas such as corn and coconut milk, corn with saffron, and corn with crab cakes! Before I get to my selection, here's what the other bloggers made...

Getting Corn-y

An InLinkz Link-up

Corn Salad with Shrimp and Fennel Fronds

I actually bought corn for our Fathers' Day feast, knowing that I needed to make a Bittman corn recipe. So this was perfect. I did adapt slightly as my corn wasn't as fresh as I'd like to eat it raw, so I blanched it. And I swapped in fennel fronds for the tarragon.

And it was definitely a hit for our Fathers' Day dinner. I saw my dad take, at least, two helpings.

Ingredients serves 8 to 10

• kernels from 5 cobs, approximately 4 C (raw or blanched)
• 12 large shrimp, peeled and deveined
• 1/2 C halved organic cherry tomatoes
• juice from 1 organic lemon (I used a Meyer lemon)
• 2 to 3 T olive oil
• freshly ground salt, to taste
• freshly ground pepper, to taste
• 2 to 3 T fresh fennel fronds, chopped

Procedure

Poach the shrimp. Once they are cool enough to handle, slice them in half, lengthwise. In a large mixing bowl, place the kernels, shrimp, and tomatoes. Drizzle in the lemon juice and pour in 2 to 3 T olive oil. Toss to coat. Season to taste with salt and pepper. Before serving, fold in fennel fronds.