Grilled Corn and Shrimp Salad

Tuesday 19 June

Gourmet published two recipes with this same title, one in 1992, the other five years later; corn, shrimp, salad, and grill are all summer favorites, so why not combine them all? We made the earlier version, which had more southwestern flavors and didn't involve skewering everything.

We only had four ears of corn, but that was plenty for the two of us, and it smelled wonderful on the grill. Maybe we should have skewered the shrimp, as a few of them tried to escape through the grill bars, but we re-captured them with - what else? - skewers. Since we had less corn, we only chopped a quarter of a big red onion, which was plenty; the coriander came from the garden, though the plants are setting seed and had only a few leaves around the base. Still, there was no need for the called-for watercress, or any underlying salad stuff at all, as the whole thing mounded up beautifully on the plates, and tasted like grilled summer heaven. This is going to become a house standard.