Corn & Shrimp Salad

This corn and shrimp salad is summer plated: sweet boiled shrimp, just-cooked corn kernels, and a Dijon vinaigrette built on egg yolk for body. The cooking takes under ten minutes total, but the two-hour marinade is what transforms individual ingredients into a unified dish.

The poaching technique is worth noting. Seafood boil seasoning goes into the water first, then the shrimp drop in just long enough to turn pink (one to two minutes), and the whole pan comes off heat so they cool in the liquid. That slow cool prevents the rubbery overcooked texture most people end up with. The vinaigrette doubles as a marinade, using an egg yolk to emulsify olive and peanut oil with red wine vinegar and Dijon into a creamy French-style dressing that carries flavor deep into the shrimp during the chill.

Chef Tips

• Steam the corn only two minutes. Any longer and it loses that crisp pop of sweetness that balances the rich dressing.
• Use fresh corn cut from the cob when in season. Frozen works but tastes notably flatter.
• Stir the corn in just before serving, not during the marinade. Corn sitting in acidic dressing turns chewy.
• If raw egg yolk concerns you, whisk in a tablespoon of good-quality mayonnaise instead for a similar emulsified result.

Variations

• Swap shrimp for cooked lobster, crab, or bay scallops for a luxe upgrade.
• Add diced avocado, cherry tomatoes, or cucumber for more vegetable variety.
• Serve tucked into butter lettuce cups or on top of toasted baguette rounds for appetizer portions.