Fresh Corn Salad, Shrimp, Jalapeno, Red Onion & Cre

Name: Fresh Corn Salad, Shrimp, Jalapeno, Red Onion & Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears corn, husks removed; Sea salt and freshly ground black pepper; 1 2/3 cups sunflower oil; 1 sprig tarragon; 12 raw large shrimp, peeled and deveined; 2 tablespoons pickled jalapeno, roughly chopped; 1/4 red onion, thinly sliced; 1 short cucumber, quartered and cut into chunks; 2 tablespoons creme fraiche; Juice of 1/2 lemon; 3 scallions, thinly sliced; 2 tablespoons mint leaves, shredded; 1 bunch small-leaf cilantro

Servings: persons

2 ears corn, husks removed
Sea salt and freshly ground black pepper
1 2/3 cups sunflower oil
1 sprig tarragon
12 raw large shrimp, peeled and deveined
2 tablespoons pickled jalapeno, roughly chopped
1/4 red onion, thinly sliced
1 short cucumber, quartered and cut into chunks
2 tablespoons creme fraiche
Juice of 1/2 lemon
3 scallions, thinly sliced
2 tablespoons mint leaves, shredded
1 bunch small-leaf cilantro

1
Fill a saucepan with 6 cups of water, add the corn and some salt and bring to a boil, then reduce to a simmer and cook for 9-12 minutes.
2
Once cooked, take off the heat and allow the corn to cool in the liquid, then shave the kernels from the cobs, using a sharp knife, and place into a large bowl.
3
Discard the cooking water and ears or save to make a broth.
4
Place the sunflower oil and tarragon in a 4-cup capacity saucepan and bring to a simmer, then immediately take off the heat and add the shrimp.
5
Leave for 5-10 minutes.
6
You only want to slightly confit the shrimp.
7
You can, if you like, steam the shrimp.
8
Remove with a slotted spoon.
9
Add the jalapeno, onion, cucumber, creme fraiche and 8 of the shrimp along with 1 teaspoon of the confit oil, lemon juice, season with salt and pepper and mix gently.
10
Mix in half of the scallion, mint and cilantro.
11
Arrange on a plate and top with the rest of the shrimp, scallion and herbs.

932

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 ears corn, husks removed, Sea salt and freshly ground black pepper, 1 2/3 cups sunflower oil, 1 sprig tarragon, and more.

Yes, Fresh Corn Salad, Shrimp, Jalapeno, Red Onion & Creme Fraiche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fresh Corn Salad, Shrimp, Jalapeno, Red Onion & Creme Fraiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions