Shrimp, Summer Corn and Tomato Salad.

My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

How to make shrimp, summer corn and tomato salad

  • Add the vinegar, salt and black pepper into a small jar with a lid and shake vigorously to mix. Put to the side.
  • Cut the corn kernels off the ear of corn with a sharp knife and put in a bowl. (This yields about 2 1/2 – 3 cups.).
corn kernals in a bowl.
  • Add in the tomatoes, mozzarella pearls and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand at room temperature for at least 30 minutes and up to 2 hours.
mixed salad without shrimp.
shrimp grilling.
  • Top the corn and tomato salad with the shrimp and all but a a few whole basil leaves and mix in. Garnish the salad with the whole basil leaves. Enjoy!
plate of cooked shrimp and bowl of salad.

Top FAQs for Shrimp, Corn, Tomato & Mozzarella Salad

Fresh summer corn is preferred, and you can use it either raw (cut straight from the cob) or blanched/grilled. Fresh summer corn is the way to go with this salad though some recipes call for briefly blanching the corn to make it more tender. You could also grill the corn first, and then add to the salad for a smokey grilled flavor that works great with the grilled shrimp.
The shrimp should be cooked until just pink and opaque. Shrimp that’s already been cleaned saves you prep time, but if you have only shell-on shrimp, you’ll need to peel and devein them first. Most recipes recommend quickly sautéing or grilling the shrimp for 2-3 minutes per side.
Mini mozzarella balls soak up tons of flavor from an olive oil and balsamic vinegar marinade. Small mozzarella balls (bocconcini) or cherry-sized fresh mozzarella work best as they’re bite-sized and distribute evenly throughout the salad.

To steady the ears of corn when cutting the kernels off, put a small clean dish towel in the bowl and place the ear of corn on it.  Use a deep bowl with high sides to prevent kernels from flying around, and cut with a sharp knife in downward strokes.

Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours. This allows the flavors to meld together, especially important for the mozzarella to absorb the dressing.
Most recipes use a simple vinaigrette with olive oil, balsamic vinegar or lemon juice, fresh herbs (especially basil), and seasonings. An olive oil and balsamic vinegar marinade flavored with fresh basil and garlic is particularly popular.
Yes, but add delicate ingredients like fresh herbs and mozzarella closer to serving time. The corn, tomatoes, and shrimp base can be prepared several hours ahead and kept refrigerated.
Cherry tomatoes or grape tomatoes are most commonly used because they’re bite-sized and hold their shape well. They also provide bursts of sweetness that complement the other ingredients perfectly.
shrimp, summer corn and tomato salad.
Shrimp, Summer Corn and Tomato Salad.

Shrimp, Summer Corn and Tomato Salad

An easy, simple delicious summer salad using in-season produce is the best. My corn and tomato salad is a classic for a reason.
5 from 2 votes
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Soups & Salads
Cuisine General
Servings 6 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 1 Lb. Shrimp, large and peeled, deveined and tail removed
  • 1 Tbsp. Caribbean Jerk or Cajun seasoning
  • 1 Tsp. Olive oil
  • Cooking spray
  • 4 Ears fresh corn, shucked
  • 12 Oz. Cherry tomatoes on the vine, halved
  • 8 Oz. Mozzarella pearls
  • 8 Green onions, thinly sliced
  • 1 Bunch fresh basil leaves, torn

DRESSING

  • 3 Tbsp. Champagne or white wine vinegar
  • 1 1/2 Tsp. Kosher salt
  • 20 Grinds freshly black pepper
  • 1/4 Cup Olive oil

Instructions
 

  • Add the vinegar, salt and black pepper into a small jar with a lid and shake vigorously to mix. Put to the side.
  • Cut the corn kernels off the ear of corn with a sharp knife in a bowl. (This yields about 2 1/2 – 3 cups.).
  • Add in the tomatoes, mozzarella pearls and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand at room temperature for at least 30 minutes and up to 2 hours.
  • Toss the shrimp with the teaspoon of olive oil and the jerk or cajun seasoning in a bowl.  Spray a non-stick grill pan with cooking spray and add the shrimp.  Cook over a medium high heat for about 2 minutes then flip.  Cook for another 1 – 2 minutes until the shrimp are cooked through.
  • Top the corn and tomato salad with the shrimp and all but a a few whole basil leaves and mix in. Garnish the salad with the whole basil leaves. Enjoy!
Keyword healthier choice, soups & salads
Tried this recipe?Let us know how it was!