Fresh Corn Salad, Shrimp, Jalapeño, Red Onion & Crème Fraîche Recipe

Fresh Corn Salad, Shrimp, Jalapeño, Red Onion & Crème Fraîche Recipe

  • 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 jalapeño, roughly chopped
  • 1/4 red onion, thinly sliced
  • 1 short cucumber, quartered and cut into chunks
  • 2 tablespoons crème 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. 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. Discard the cooking water and ears or save to make a broth.
  2. 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. Leave for 5-10 minutes. You only want to slightly confit the shrimp. You can, if you like, steam the shrimp. Remove with a slotted spoon.
  3. Add the jalapeño, onion, cucumber, crème fraîche and 8 of the shrimp along with 1 teaspoon of the confit oil, lemon juice, season with salt and pepper and mix gently. Mix in half of the scallion, mint and cilantro. Arrange on a plate and top with the rest of the shrimp, scallion and herbs.
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