By Doreen Colondres
This recipe is super tasty, refreshing and the next day will taste even better! Perfect for a picnic or a day at the beach, the entire family will love it!
I proudly designed this recipe for Dandy Farms, a passionate family of Florida farmers producing fresh corn and other veggies for more than 100 years.
What you need for a 6-8 family style portion:
- 4 fresh corn on the cobs
- 20-25 cooked/cleaned med shrimps, cut in 3 pieces
- Juice of 3 lemons, to taste
- 1/4 cup. extra virgin olive oil
- 1 lb. cherry tomatoes, cut in half
- 1/4 scallions, minced
- 1/4 cilantro, minced
- 1 serrano chile, chopped (remove seeds and veins)
- Fresh garlic (optional)
- Salt and pepper to taste
What you have to do:
- To clean the corn, remove the husk of the cobs and then rinse with water.
- Using a knife, gently remove the corn kernels and leave aside.
- On a medium bowl combine the shrimps, corn, lemon juice, olive oil, cilantro, scallions, tomatoes, chile, and season with salt and pepper to taste.
- Cover and refrigerate for at least an hour.
- Serve chill and enjoy.
Keep leftovers refrigerated, the next day will taste even better.
