I can’t think of a more summery meal than this main dish salad with tender shrimp, crisp sweet corn, and a basil pesto-like dressing. The colors are vibrant, the flavors are sunny and fresh. Eat this outside if you can – maybe serve it with Ranch Garlic Bread, Grilled Bruschetta, or Pan con Tomate.

I poach the shrimp for this salad, and then stop the cooking in an ice water bath. However, you could also use sautéed shrimp, air-fried shrimp, or grilled shrimp if you prefer.

Shrimp and Corn Salad with Basil Dressing is a must-make when corn is in season; fresh, colorful, and summery .

Ingredients

For the Salad

• Jumbo shrimp – You can cook the shrimp yourself, or take a shortcut and buy pre-cooked shrimp. The recipe calls for boiling the shrimp, and you’ll need to peel and devein them afterward if they are not already. You can also try frying, sautéing, air frying, or grilling the shrimp. This is the perfect opportunity to use leftover cooked shrimp.
• Cooked corn kernels – You can use steamed or grilled sweet corn. I’d skip the frozen or the canned for this salad — it’s really about the fresh corn.

For the Dressing

• Fresh basil leaves – If you have some Basil Oil on hand, you can skip the basil in the dressing and just use the same amount of basil oil instead of the olive oil in the ingredient list.
• Chopped red onion – For a little crunch and a spicy bite.
• Extra-virgin olive oil
• Fresh lemon juice
• Dijon mustard

How to Make Shrimp and Corn Salad

1. Cook the shrimp: Fill a large bowl with ice water. Bring a large pot of water with salt to a boil. Cook the shrimp for about 4 minutes, then transfer them to an ice bath. When they are cool, peel and devein the shrimp.
2. Make the dressing: Place the basil, red onion, olive oil, lemon juice, mustard, and salt and pepper in a blender or food processor and blend until smooth.
3. Compose the salad: Place the shrimp and corn in a large serving bowl, pour over the dressing, and toss.

Variation

Try this main dish salad with scallops or calamari, or maybe a combination of seafood for a seafood and corn salad — 2 pounds total.

Make-Ahead and Storage

This shrimp salad will keep in a sealed container in the fridge for up to 1 day. You can cook the shrimp and corn the day before, and blend the dressing up to 2 days ahead; store the salad elements in the fridge and assemble the salad before serving.

What to Serve With Shrimp and Corn Salad

Frozen Prickly Pear Margaritas

Yuzu Cocktail

Basil Ginger Lemon Saketini

More Summer Corn Recipes

• Summer is just calling for Corn and Zucchini Fritters!
• The Bacon, Fresh Corn, and Oregano Cornbread recipe is a perfect barbecue side.
• Grilled Corn Salad is so easy to make and makes the best use of the season’s sweet corn.
• Sautéed Broccolini and Corn is the easiest side and goes with everything.

Explore more No-Cook Recipes for Summer!