Wednesday, July 31, 2013

Corn, Avocado, Shrimp Salad

It's corn time in Chilliwack. That's our product and there's no better feeling
then to get up early and pick a few fresh cobs of corn.
I love watching the farmer till and prepare the soil in early spring.  Now it's harvest time.
Chilliwack Corn is always a favorite and here is one of my favorite recipes.
Are you looking for something lighter?  It's a perfect meal all in one,
with a tangy buttermilk dressing that isn't runny.
  • 2 ears of sweet corn (jubilee) cut off the cob
  • 4 strips of bacon
  • 1 pound shrimp peeled with tails off
  • 4 cups chopped Romaine lettuce
  • 1 avocado, peeled, pitted and diced
  • buttermilk dressing
  1. Husk corn and grill slowly on the BBQ on medium heat. Set aside. You can use any kind of corn, but jubilee beats them all.
  2. Cook prawns in boiling water until pink in color. Set aside.
  3. Fry the bacon till crisp. Set aside.
  4. Assemble your salad by making a bed of lettuce and adding your corn, bacon, shrimp and avocado on top. Toss lightly.
  5. Drizzle with your favorite buttermilk recipe.

Basil Buttermilk Dressing
  • 1/2 cup buttermilk
  • 1/2 cup Greek yogurt
  • 2 Tbsp. minced onions
  • 2 Tbsp. freshly chopped basil
  • 2 Tbsp. chopped parsley
  • 1 Tbsp. lemon juice
  • 2 cloves minced garlic
  • Salt and freshly ground pepper to taste.
  • 1/4 tsp. paprika
Whisk all ingredients until blended.  Cover and refrigerate for one hour before using.
I like this tangy dressing packed with herbs. Paprika gives it that smoky taste.

  1. Grill or cook extra cobs when making corn on the cob...its can be used for salads later on in the week. I always butter the corn first prior to placing it on the BBQ using medium heat.
  2. Freshly cooked shrimp is my suggestion, rather than using frozen cooked shrimp.
  3. Drizzle lime juice over avocado to prevent from darkening.
  4. Greek yogurt combined with buttermilk, creates a  consistency for a butter milk dressing that's just perfect.  It's never too runny.  I've experimented with sour cream and mayonnaise and find it's always runny.


  1. Marg dear - that looks so delicious and THANKS for the great dressing recipe! I've added buttermilk to my grocery list for sure. Also, thanks for the Zippy Zucchini recipe .... I replied to your comment on my post.

  2. I love buttermilk dressing and make it often. My recipe uses mayonnaise and I like the consistency but I think I'll try the yogurt- I can see it would compliment the buttermilk.
    This salad is a perfect combination of flavours that I'll be making soon.

  3. I am absolutely drooling here. Corn? I haven't seen any but U.S. corn so far. I'll bookmark this for sure!


  4. Oh my gosh that looks good! Would I husk the corn before grilling, or do you peel it back to butter it then rewrap?

    1. That is a very good question. I husk the corn prior to grilling it. Then I coat the corn with butter while grilling to create a more charcoaled kernel. Grill for approximately 5-8 minutes. Cover for 3-4 minutes. Important to prevent over cooking. Hopefully you will have success with this corn grilling.

  5. Yes, Marg ... I may be a Mennonite Girl that can cook but I hesitate to cook corn because I'm not sure how long to cook it etc. etc. I must have gotten a bad comment once too many times... so I just don't bother with it. Maybe you can give a corn cooking and grilling lesson? Your grilled corn looks so delicious!

  6. My fool proof cooking method is to cover the corn with cold water in a large pot (I often stand the cobs on end in a deep pot) add a teaspoon of sugar and a splash of lemon juice. Bring to a boil, immediately remove the corn and serve. It's perfect every time.
    Marg - you are the expert when it come to grilling corn - I've never done it that way but would like a fool proof method for grilling it. Please tell!

  7. Yum! I think I will have to try this recipe. Looks so summery and refreshing!