Fresh Corn and Seafood Salad

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This salad is wonderful made with freshly picked corn cut right from the cobs without cooking. If fresh corn is unavailable, thawed but uncooked frozen corn can be used instead. The salad can be made entirely with shrimp, but we strongly recommend the combination of shrimp and scallops.


  • 6 ounces bay or calico scallops
  • 6 ounces medium shrimp, peeled and deveined
  • Salt and Freshly ground black pepper
  • 2 cups fresh corn kernels, cut from 3 ears of corn, or thawed frozen corn kernels
  • ½ cup diced red (bell) pepper
  • ½ cup thinly sliced scallions
  • ¼ cup (packed) chopped cilantro leaves
  • 3 tablespoons fresh lime juice
  • 1 tablespoon vegetable oil
  • 1 teaspoon seeded and minced fresh jalapeño or other chili pepper
  • Lettuce leaves
  • Cilantro sprigs
  • Lime wedges


    • Wipe the scallops and shrimp dry with a paper towel and sprinkle lightly with salt and pepper. Heat a large nonstick skillet over medium-high heat until hot enough to evaporate a drop of water upon contact. Add the scallops and shrimp, a few at a time, and toss just until cooked through, about 2 minutes. Transfer to a plate. Cool to room temperature.
    • Combine the corn, red pepper, scallions, cilantro, lime juice, oil, and jalapeño in a large bowl. Add the scallops and shrimp. Stir to blend. Season to taste with salt.
    • Line a shallow bowl with lettuce leaves. Add the salad and garnish with cilantro sprigs and lime wedges. Serve cold or at room temperature.