What a great way to add some spice to the last of fresh in- season corn (but don’t worry you can easily adjust the heat and also make this with frozen corn any time of the year!). Shrimp, corn, chorizo, tomatoes and basil combine to make the perfect light meal. Serve over rice, quinoa, or cous cous for a heartier meal option.
This really is so simple!
Fresh corn is in abundance at the moment so that’s what I’m using for this recipe, but if it’s not available where you live or you’d like to enjoy this meal in another season other than summer…you can easily use frozen corn (just thaw before using).
I’m grilling the corn on the grill pan, but you can choose to just cut the kernels off the cob and use fresh, or grill on the BBQ. Oh! And if you love the flavor of grilled/roasted corn but don’t want to grill or roast…check out Trader Joes frozen “Roasted Corn”…it’s the bomb!
Tomatoes and basil are also at the height of their season at the moment (luckily you can also find both any season of the year) . Sriracha give the shrimp and veggies a little kick (adjust to your own taste..or omit entirely. A dash of Old Bay spice would be a good alternative if you want a more mild but still REALLY flavorful option.
Combine all the ingredients together (reserving a few tomatoes and a few basil leaves), cook for 4-5 minutes and voila! You have dinner ready!
- 2 ears fresh corn (or 1 cup cooked corn or frozen (thawed) corn)
- 6 large shrimp, peeled
- 2 green onions, chopped
- 1 tsp Sriracha (more or less to taste)
- 1 clove garlic, minced
- ¼ tsp salt
- 1 thinly sliced Spanish chorizo sausage (approx.. 3- 4oz.)
- ¼ cup chopped fresh basil leaves, divided
- 12 red cherry tomatoes,(red /yellow or combo) halved and divided
- 1 Tbsp olive oil
- ½ Tbsp grated lemon rind
- 1 Tbsp fresh lemon juice
- If using fresh corn on the cob, heat a grill pan (or BBQ) over medium heat. Brush corn with a light layer of olive oil (or canola oil) and grill on all sides until charred and tender (about 10-12 min.) . If using cooked/thawed corn proceed to the next step.
- Combine corn, shrimp, onions, Sriracha, garlic, salt, chorizo in a large bowl. Add half each of basil and tomatoes and toss to combine.
- Heat olive oil in a large skillet over high heat. Add shrimp mixture and cook until shrimp turn pink (about 4-5 min.).
- Divide shrimp mixture between two plates or shallow bowls. Top with grated lemon and drizzle with lemon juice. Add remaining tomatoes and basil.
recipe adapted from Cooking Light