2 ears corn, with husks removed
Sea salt and (freshly) ground black pepper, to taste
1 large heirloom tomato, washed and cut into 1-inch chunks
½ fennel bulb, sliced into thin 2-inch strips; keep a few of the fennel fronds for garnish
¼ red onion, thinly sliced
3 tablespoons sour cream
Juice of ½ lemon
3 tablespoons mint leaves, shredded
1 handful cilantro leaves, cut in small pieces
1 2/3 cups oil (sunflower or olive oil is best)
12 large cooked shrimp (or more depending on how much shrimp you want to serve to each person)
This makes a hearty but refreshing salad that can be served as the main course. The shrimp can be replaced with chicken, or served without meat all together.
Hold the corncobs upright over a bowl or deep plate. With a sharp knife, cut along each corn until all of the kernels fall into the bowl. Reserve the empty corncobs. Fill a saucepan with 6 cups of water. Add the corn and reserved corncobs and some salt and bring to a boil, then reduce to a simmer and cook for 6-8 minutes. Take off the heat and drain the liquid into a bowl. Set the cooked corn aside to cool down. Place the cooking water back into the pot with the corncobs and let it simmer for another 8 minutes. (This makes a great base for a summertime soup. Drain the liquid and refrigerate or freeze the broth for later.)
While the corn is cooling, cut your tomato, fennel bulb, and red onion. For the fennel, slice off the very bottom, cut the bulb in half, and then slice thinly as you would an onion.
Now make your dressing. Mix the sour cream, lemon juice, mint leaves and cilantro. Slowly whisk in the oil and season with salt and pepper. (For a thicker dressing, add more sour cream (or use a thick Greek yogurt instead. For a thinner dressing, add more oil and lemon juice.
Toss the corn, tomato, fennel, and red onion in your salad bowl. Add half of the shrimp and the dressing and mix again. To serve, place salad on each plate and top with a few shrimp. Add a fennel frond to garnish on top.