Here on Bald Head Island, we are kind of at the mercy of the grocery store when it comes to what we can cook.

Baldy and I were trying to decide what to have for dinner last night and I had several things in mind, but we couldn’t get several of the key ingredients so…we decided on shrimp because we knew we could get good shrimp. Baldy suggested corn salad and I thought that was a wonderful combination and also, I knew we could get corn and that’s how this recipe came to be.

Baldy grilled the corn while I peeled and deveined the shrimp. I’m kind of a pro and 2 pounds took me only about 10 minutes (I’ve deveined many hundreds of pounds of shrimp in my life). I left the tails on because they’re easier to grill that way and we don’t have a grill basket down here (note to self…get a grill basket for the beach). The ingredients for the corn, with the exception of the cherry tomatoes and corn were things I already had in the refrigerator and I just threw everything in a bowl and added a spoonful of sour cream and a sprinkle of Parmesan and the corn salad was made. Mayonnaise would have been my preference, but we didn’t have any. This whole dish was very delicious, very summery and I’m sure I’ll make it often. The recipe is below!

Shrimp cook very quickly, especially on a hot grill so make sure to leave them on only until they’re opaque…otherwise, they’ll get tough. And don’t be tempted to use frozen corn because it just won’t be the same. Those are the only tips I have! This is just so easy!

I’m certain that you’ll love this salad as much as we did! Enjoy!